Simple Banana Egg Pancakes with Raspberry Sauce

To make the banana egg pancakes, mash together 1 banana and 2 eggs until well combined. Heat coconut oil in a pan over medium heat. Pour small amounts of the banana egg mixture into the hot pan and cook like any regular pancake until golden brown on both sides. For the raspberry sauce, heat frozen raspberries with a little bit of Grade B maple syrup in a small saucepan until the raspberries soften and release their juices, forming a warm sauce. Serve the cooked banana egg pancakes immediately with the warm raspberry sauce and fresh berries.