Prepare the pancake batter: Mash the banana in a bowl until smooth. Add the eggs and, if desired, a pinch of cinnamon for extra flavor. Mix well until you get a homogeneous batter.

Cook the pancakes: Heat a non-stick pan with a teaspoon of coconut oil or butter. Pour small amounts of batter into the pan to form pancakes. Cook over medium-low heat for about 1-2 minutes per side or until golden brown.

Prepare the toppings: Wash the raspberries, blueberries, and strawberries. Cut the strawberries into pieces.

Assemble the dish: Place the pancakes on a plate and top with fresh berries. Drizzle with maple syrup.

Serve and enjoy: Serve immediately to enjoy warm pancakes.