Pancakes

4 eggs
1 cup coconut milk
2 tsp vanilla extract
1 tbsp honey
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon

Preheat pan over medium low heat.

Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and honey.

Combine dry ingredients in a small bowl and whisk together. Add dry ingredients to stand mixer and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl and mix on medium for another minute or two until the coconut flour is completely mixed into the batter. The batter will be a thicker consistency than typical flour batter.

Grease pan with coconut oil. Pour batter to create pancakes to desired size. If batter is too thin, add a small amount of coconut flour to achieve desired consistency.

Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes. Serve hot with coconut oil, agave nectar, honey, syrup or fruit.