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1 250ml WFN coconut milk
1 teaspoon vanilla extract
4 eggs room temperature
1 teaspoon WFN coconut sugar
½ cup of WFN coconut flour
1 teaspoon baking soda
½ teaspoon WFN Pink Himalayan salt
¼ teaspoon WFN cinnamon
WFN Expeller coconut oil for frying pan
Beat eggs with an electric hand mixer. Add milk, vanilla, and coconut sugar.In a small bowl combine coconut flour, baking soda, sea salt and cinnamon and whisk together.
Combine dry mixture with wet mix with beater for till smooth. Grease pan with coconut oil, and heat pan. Use a small ladle fill and pour into pan. Make batter to desired thickness or thinness, add water if too thick, sprinkle coconut flour if too thin.
Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
Serve hot with raw butter, and pure Maple syrup, with fruit. You can also use coconut oil and sweetener of your choice.
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