Ingredients
1/2 cup coconut flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/2 cup + 2 tbsp. unsweetened coconut almond milk
4 eggs
1 medium banana, mashed
Directions:
Combine dry ingredients in bowl followed by the coconut almond milk, banana and eggs. Prime pan in coconut oil and preheat on low-medium heat. The trick is to cook on the lower side of heat because coconut flour can burn easily. Add dollop of batter to pan and beginning cooking coconut pancakes. Serve pancakes with your favorite toppings such as nut butter and fresh fruit like blueberries!