In a blender, mix the bananas with the eggs until smooth. Add about half of the blueberries and the coconut, rice flour and cinnamon and whisk. Leave it sit for about 10 minutes and get a non-stick pan ready. Heat up some olive oil and or butter in the pan. Ladle, or pour from a jug, blobs of batter and let them set on one side and then turn over. Cook on both sides and then when you’ve cooked them all, pile them up on a platter and scatter with the other half of blueberries and drizzle with some agave or maple syrup.