Pancakes:

Place all the wet ingredients into a food processor: eggs, greens, chia seeds,1 apple, oil, and vanilla. Mix well until liquefied. (You can also blend the wet ingredients in a blender.)

To the ingredients in the food processor, add the dry ingredients: almond meal, green powder, protein powder, salt, 1/2 tsp cinnamon, baking soda, and 1 1/2 tbsp honey. Mix well. If the batter is too thick, add a few tablespoons of water to thin until it reaches your desired consistency. (You can also mix the dry ingredients in a mixing bowl and pour in the blended wet ingredients.)

Heat 1 tablespoon coconut oil in a non-stick skillet over medium heat. When a drop of water sizzles on the surface, it is ready. Spoon the batter into the skillet carefully to make 2 smallish pancakes at a time. Adjust the heat if necessary. Cook for 2-4 minutes. When they are firm enough to move, loosen them on the bottom with a thin spatula (carefully, they tend to stick), and flip them over to cook the other side. Repeat for all the pancakes, oiling the pan for each batch. Place finished pancakes on a serving plate covered with a cloth to stay warm.

AppleBerry Sauce:

Meanwhile, put all the sauce ingredients into any blender: 1 apple, berries, remaining honey, lemon juice, remaining cinnamon, ginger, and water if needed. Blend well. Pour over pancakes and serve.