Cinnamon and Coconut Pancakes

Cooking Time: 10 minutes Servings: 6-8 Ingredients: • 2 large eggs • 3 tablespoons (45 ml) full fat coconut milk • 2 tbsp. (30 ml) ripe banana, mashed • ½ teaspoon apple cider vinegar • ½ teaspoon vanilla extract • 1½ tbsp. organic coconut flour • ½ teaspoon cinnamon • ¼ teaspoon baking soda • Coconut oil (for frying) Directions: 1. Combine eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract with a whisk. Mix well. 2. Mix the rest of the ingredients together in a separate bowl 3. Mix both wet and dry ingredients together, excluding the coconut oil 4. Pour 1 tbsp. (15 ml) of coconut oil into a heated pan. Spread the oil well. 5. When hot enough, pour about half a cup of batter into the pan. When it starts bubbling, flip it on its other side and wait for it to cook, 6. Serve warm with berries or pure maple syrup.

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Cinnamon and coconut pancakes prove that a small handful of ingredients can carry a whole breakfast. Eggs, coconut milk and a touch of banana bind coconut flour into tender little pancakes scented with cinnamon. Ten minutes from bowl to plate.

Pro Tips

• Whisk the wet ingredients — eggs, coconut milk, mashed banana, apple cider vinegar and vanilla — thoroughly before meeting the dry, so the banana distributes evenly.
• Coconut flour is powerfully absorbent; measure it lightly and never add extra, or the pancakes turn dry and crumbly.
• Pour 1 tablespoon of coconut oil into the heated pan and spread it well — these pancakes need a properly greased surface to flip cleanly.
• About half a cup of batter per pancake is the right size; flip when the surface starts bubbling.
• Serve warm with berries or pure maple syrup, straight from the pan.

Frequently Asked Questions

Why does the recipe use so little coconut flour?

Coconut flour absorbs many times its weight in liquid. A tablespoon and a half is plenty to bind the batter — more would turn the pancakes dry and dense.

What does the apple cider vinegar do?

It reacts with the baking soda to give these grain-free pancakes a little lift, which they need since there's no gluten to fluff them up.

Can I make the batter ahead?

It's best mixed fresh — coconut flour thickens as it sits. The whole recipe takes about 10 minutes, so it's rarely worth prepping ahead.

How many pancakes does this make?

About six — roughly two pancakes per serving across three light servings, or one generous stack for two hungry people.

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