Photo credit: Wynn Myers


Pancakes don't have to be a guilty pleasure. In fact, they can be quite nutrient dense when you select the right ingredients, and just as tasty if not more. These are a family favorite, especially when served on a lazy Sunday morning, along side soft boiled eggs and a bottomless French press. The kids love 'em and we feel pretty great about offering second and third helpings. 

serves: 2-4

3 eggs
1 1/2 bananas
2 Tbs coconut flour
2 Tbs almond flour
1/2 tsp baking soda
1 tsp vanilla extract
2 Tbs almond butter
pinch of salt
1/2 tsp cinnamon
(optional) 1/3 cup blueberries
coconut oil or ghee



  1. Heat the oil in a pan on med-low heat.
  2. Place everything in a mixing bowl and blend till smooth.
  3. Ladle batter into a pan to create 4”-6” pancakes.
  4. Once the edges begin to brown and a couple of bubbles appear, flip to the other side till cooked through.