Cinnamon & Coconut Pancakes

Wow!

These were so good. We usually make them a bit different but lately I’m obsessing over ‘Nora Cooks’ and this is one of her recipes that we tweaked a little bit.

As soon as I put the camera down, Lincoln & I demolished this plate like little piggy’s. 🐷🐷

Then we made more. 😋

And then there was one more left and we ate that too! Then we felt unwell and had to walk it off so we took Pepe for a walk.

Sorry this is so late. We’re headed to the beach and I’m typing in the car.

Enjoy these delicious pancakes!

Ingredients

1 1/2 cups of plain gluten free flour (Regular flour will work fine).

1 tbsp baking powder

2 tspn cinnamon

1/2 tspn salt

1 cup coconut milk

1/2 cup water

2 tbsp canola oil

Method

In a medium sized bowl combine the dry ingredients & mix.

Add the wet ingredients & combine gently with a spoon being careful not to overmix or they won’t come out as fluffy.

Put a pan on medium to high heat and add some vegan butter.

Add around 1/3 cup of mix to the pan. I swirled the pan a little, to thin it out. The first one we didn’t swirl was a little thick and was slightly undercooked. The ones we swirled in the pan were crispy on the outside and perfect in the middle.

Leave to cook until the surface begins to dry out and bubbles appear, then flip.

Cook for 2-3 minutes on the other side and then serve with fresh fruit and a drizzle of maple syrup.