Pancakes:

1. Crack the eggs into a bowl, beat them with a whisk and set aside.
2. Peel the bananas and mash them with a fork on a separate plate.
3. Add the bananas to the bowl along with the milk and stir the mixture with the whisk to combine.
4. To a separate bowl, add the coconut flour, baking soda, salt, vanilla powder, and cinnamon and mix with a spoon.
5. Add the dry ingredients into the wet and mix well until well incorporated. Set aside for a few minutes so the coconut flour has time to soak up the moisture. Then stir again.
6. Heat a frying pan over medium heat and add the coconut oil.
7. When hot enough, spoon the batter into the pan (about a tbsp at a time) and make a circle.
8. Add a few blueberries onto each pancake.
9. Cook for 1-2 minutes on each side until golden brown. The time depends on how hot your pan is.
10. When it gets too hot, lower the heat, so the pancakes don't burn.
11. Flip them with a thin spatula. You'll know they're done on one side when they're easy to flip.
12. Put the pancakes into a baking dish and place them in the oven set at 50-70C (122-158F) to keep them warm.

Mango Sauce:

1. Add the mango, tahini, and cinnamon into a blender and blend until smooth.
2. Pour into a glass jar and set aside.

Caramelized Figs:

1. Wash the figs and cut them into quarters.
2. Dust them evenly with cinnamon.
3. Heat a small frying pan over medium-high heat with a little bit of coconut oil.
4. Spread the figs onto the pan evenly so they all touch the surface (skin up).
5. Drizzle them with maple syrup and cook for 2-5 mins on one side, flip and cook for a couple more minutes until they're soft and the maple syrup starts to caramelize.
6. Take off the heat.
7. Plate the pancakes, top with mango sauce and caramelized figs.
8. Enjoy!