Break the matzo into one-inch chunks and place in a large bowl. Cover with warm filtered water and let sit while you make the banana mixture. About five minutes.
Peel the two bananas and place into the blender with vegan milk, vanilla, salt, and cinnamon. Puree until smooth.
Drain the water from the matzo and mix the banana cream into the matzo until a nice batter forms.
Heat about one teaspoon of coconut oil in a large skillet over medium heat, and smear with a spatula to coat.
Drop rounded spoonfuls (about 3” across) onto the pan, at least one inch apart. Cook until brown and crisp on the bottom. About one - two minutes.
Flip and cook until the other side is brown and crisp. About one - two minutes. Remove to a plate.
Continue steps 5 and 6, adding more oil to the pan if needed, until all of the batter is used.
Stack as many cakes as you desire onto a serving plate and garnish with fresh berries and pure maple syrup.