1. In a large mixing bowl, beat eggs, bananas, and almond butter until evenly combined.
2. Heat a large skillet with 1 tbsp coconut oil over medium heat.
3. Scoop batter from the bowl using soup spoon.
4. Cook for about 4 minutes, flipping when bubbles start to form on top of the batter.
5. Cook for an about 4 minutes more until pancakes are lightly browned and fully cooked.
6. Continue cooking two to three pancakes at a time until all the batter is used.

To assemble each plate:

• Stack 2 pancakes on top of each other.
• Decorate the top pancake with banana slices and blueberries as the eyes (see "Notes" below for other topping ideas).
• Use the strawberry slices as the rays going around the bottom pancake. 
• You can use a bit of melted dark chocolate or jam to draw a smile, or just use more blueberries.
• Drizzle with maple syrup and serve.