Coconut Pancakes

Directions

• In a large bowl, whisk together the Greek yogurt, honey, eggs, cinnamon and vanilla.
• Once combined, whisk in the coconut oil. If the oil re-solidifies, microwave the bowl for a few seconds to re-liquify it.
• Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain.
• Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
• Preheat a nonstick fry pan over low to medium-low heat. Once the fry pan is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip).
• Cook for 3 1/2 to 4 full minutes (it’s longer than you think). Flip and cook on the other side then enjoy with your favourite toppings.