Cinnamon and Coconut Pancakes (Gluten-Free)

Dessert, Pie, Cake, Ice Cream

Difficulty: Easy Servings: 12 pancakes (3” in diameter) Source:

Ingredients

2 large eggs

3 tablespoons full fat coconut milk

1/2 mashed ripe banana (about 2 tablespoons)

1/2 teaspoon apple cider vinegar

1/2 teaspoon vanilla extract

1 1/2 tablespoons of Bob’s Red Mill organic coconut flour

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

1 small pinch of salt

ghee or coconut oil (for frying)

Directions

Whisk the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.

In a separate bowl, mix together the rest of the ingredients (except for the ghee).

Whisk together the dry and wet ingredients just before cooking.

Heat tablespoon of ghee over medium heat in a small cast iron skillet and add a tablespoon of batter to the pan.

As soon as bubbles formed on the surface (about 1½ minutes) flip the flapjack over and let it cook for another 30 seconds or so on the other side.

Repeat until done with the batter.