Ingredients

• 4 organic eggs
• 1 cup coconut milk
• 2 teaspoons vanilla
• 1 tbsp of agave nectar
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp pink Himalayian salt
• 1/4 tsp cinnamon
• A knob of coconut oil for frying
• Punnet of raspberries or 1 banana chopped

Instructions

1. Preheat pan over medium-low heat. Beat eggs until frothy. Mix in milk, vanilla, and agave syrup.
2. In another bowl whisk up coconut flour, baking soda, sea salt and cinnamon
3. Add both mixtures together and beat until the coconut flour is completely mixed into the batter.
4. Add coconut oil to pan. Pour mixture to create pancakes that are about 3 inches wide.
5. Cook for approximately 3 minutes, flip and cook for 2-3 minutes more.
6. Serve hot with coconut oil, agave syrup and either some chopped bananas (*see below…… add to pan after you make pancake to heat banana up, add a splash of agave syrup) or with some fresh raspberries. Sprinkle with some desiccated coconut if you have some.

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