Weeknight Cinnamon and Coconut Pancakes
- Yield 12 pancakes
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Weeknight Cinnamon and Coconut Pancakes sits in the Breakfast section of Regbie. The card serves 12 pancakes. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 pancakes
- 2 large eggs
- 3 tablespoons full fat coconut milk
- ½ mashed ripe banana, about 2 tablespoons
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 1 small pinch of salt
- Ghee or coconut oil, for frying
Method
Beat the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract in a large bowl until well combined.
Then, in a separate bowl, mix together the coconut flour, cinnamon, baking soda, and salt.
Beat together the dry and wet ingredients just before cooking.
Warm a tablespoon of ghee over a medium burner 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 and enjoy!
Kitchen notes
- Totally not Whole30 approved!
