Beat eggs, then add almond butter, bananas, honey, and cinnamon and blend. Add melted butter and vanilla and mix well. Mix in flour and flaxseed. Heat skillet to medium heat and add coconut oil. Pour 2-3 tablespoons of batter for each pancake. Cook 2-3 minutes on each side (or until golden brown). Top with cranberries, butter, and raw honey or maple syrup. Makes 8-10 pancakes.