Mash bananas in a bowl.
Add the eggs, coconut flour, almond flour, berries, nuts and salt and whisk until well blended.
Heat large skillet over medium heat along with small pat of coconut oil.
Pour small discs of batter onto the hot pan.
Flip when the batter loses its tackiness around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to pan after each round of pancakes.
Originally Submitted
5/18/2013
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