Combine the mashed bananas and eggs in a large mixing bowl. Stir in the ground almonds, ground linseed, baking powder and cinnamon, then fold in the blueberries.
Heat a little oil in a frying pan set over a low heat. Spoon in some of the pancake batter and cook over a very low heat. Take your time and don’t rush. When the pancakes are golden brown on the bottom, flip them over and cook the other side until golden brown.