In a medium sized bowl, mash the banana(s) to a smooth texture. Add the eggs and whisk thoroughly until the “batter” is fully combined. Roughly chopped the almonds and add the to batter; followed by the chia seeds, cinnamon and sea salt.
Heat a pan over a medium flame and grease with the coconut oil. Ladle the batter into the pan and cook for approximately 60 seconds per side; or until they are golden brown. Serve the pancakes drizzled in the vanilla agave syrup and garnish with berries.