4 eggs, room temperature

1c. Coconut Milk

2tsp. Unsweetened Vanilla

1Tbsp. Honey

1/2c. Coconut Flour (I found a 1lb. bag of gluten free, organic coconut flower at Raley’s for less than $6)

1tsp. Baking Soda

1/4tsp. Salt

1/4c. Unsweetened Applesauce with cinnamon

Coconut oil for cooking

Be sure to preheat your pan so it can warm up.

Mix eggs until frothy, then add coconut milk, vanilla and honey (mix well).  In another bowl mix all the dry ingredients together and then add to batter.

These pancakes are hard to flip so have patience. Top with mashed bananas and strawberries, Enjoy!