Coconut-cinnamon pancakes

Ingredients

• 190 g Coconut flour, unsweetened
• 50 g Coconut, desiccated, toasted
• 4 tbsp Coconut cream
• 180 ml Low-fat coconut milk
• 2 tbsp Melted coconut oil
• 2 tbsp Lukewarm water
• 1 tbsp Maple sugar
• 1 1/2 tsp Baking soda
• 1 tsp Cinnamon, ground
• 1 pinch Salt

Method

1. Mix together coconut flour, toasted coconut, baking soda, maple sugar, cinnamon, and salt in medium bowl.
2. Combine coconut milk, coconut cream, 1.5 tablespoons of coconut oil, and water. Add to dry ingredients.
3. Stir just until blended. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
4. Pancakes are ready when the edges begin to appear dry and you can notice bubbles on the surface.
5. Use a quick flip with a broad spatula to turn pancakes. Bake each side until brown and dry.