My family loves having pancakes with berries on a lazy Saturday morning. It took

me a while, but I’ve finally created a grain-free pancake recipe that doesn’t get any

groans from the kids. I love that I can whip these up quickly in my Ninja food processor.

You can add blueberries or chocolate chips while they cook, or just serve them plain

with fresh organic strawberries and blueberries to spoon on top. Any way you

serve them, they are delicious!


1 large banana (in chunks)

1 medium apple (peeled and cored)

4 large eggs

¾ cup unsweetened coconut (or almond milk)

¼ cup coconut oil (melted)

1 tsp pure vanilla extract

2 cups blanched almond flour

¼ cup tapioca flour

1 tsp baking soda

¼ tsp sea salt

½ tsp cream of tartar


Preheat griddle (or skillet) to medium heat or 325 . Combine banana, apple, eggs,

coconut milk, coconut oil and vanilla extract. Blend in food processor until smooth.

Add almond flour, tapioca flour, baking soda, sea salt and cream of tartar and

continue to blend until the ingredients are all combined. Use a ¼ cup measure cup

to spoon out batter onto griddle or skillet. Cook until small bubbles appear in

batter then flip and continue to cook until golden brown on bottom. Be sure

to not overcook. Repeat until all the batter has been used. Use small amount of

coconut oil to prevent sticking, if needed. Serve warm with berries and organic

maple syrup.