These pancakes are based on coconut flour and eggs, so they can be used with either sweet or savoury toppings. I topped mine with a banana, a sprinkle of cinnamon and a drizzle of maple syrup.
2 Tbsps coconut or almond milk
2 Tbsps coconut flour
1 tsp cacao or cocoa powder (optional)
- Whisk eggs and milk together.
- Add coconut flour and cacao and whisk until smooth. Your mixture should be thick and pourable.
- Lightly fry each pankcake individually in coconut oil, flipping when each side is cooked. The mixture will make about 4 small pancakes.