Cinnamon Coconut Flour Pancakes
1 cup coconut milk
1 Tbsp vanilla extract
1Tbsp maple syrup
1 Tbsp cinnamon
2T ground flax
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
Butter ( or coconut oil) for frying
In a small bowl beat eggs until frothy, about two minutes. Mix in remaining wet ingredients.
In a medium-sized bowl whisk together dry ingredients. Stir wet mixture into dry until everything is incorporated.
Melt butter/ coconut oil in a skillet over medium heat.
Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of the spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.