Preheat a pancake griddle or frying pan over medium heat with coconut oil.
Mix the eggs, banana and vanilla extract in a medium bowl.
Next add in the remaining ingredients (almond flour, cinnamon and baking powder). Mix until combined, but be sure not to over-mix.
Lower the heat a bit and then using a 1/4 cup measuring cup add the batter onto the griddle or pan. Cover with a lid and cook for about 3 minutes, then flip and cook on the other side for 2 – 3 minutes without the lid. Repeat until you’ve used all the batter.
Place the cooked pancakes on a cutting board and using a heart-shaped cookie mold, cut out hearts from each pancake (each pancake should make one heart).
Place the heart pancakes on a plate and add desired toppings. I enjoyed these with peanut butter, banana and coconut flakes.
