Add cashew butter and eggs to a bowl and stir until as smooth as possible.

Add almond flour, cinnamon, baking soda, and maple syrup. Mix until no chucks are left and mixture is smooth.

Heat skillet over medium heat and add a little coconut oil.

Scoop ¼ cup mixture onto pan and cook for 2-3 minutes or until little bubbles start coming through. Flip and cook for 2 minutes on the other side. Repeat until all are cooked. If your pan can hold more than 1 then do as many as will fit.