Instructions

1. First, make coconut buttermilk. Combine coconut milk and apple cider vinegar. Let stand for 10 minutes.
2. Blend “coconut buttermilk”, eggs and coconut nectar together in a blender or mixer until well- combined.
3. Add the coconut flour, baking soda and cinnamon. Blend until smooth.
4. Let the batter rest for five minutes.
5. Heat a safe, non-stick griddle (preferably enameled cast-iron) to medium heat. Pour batter into pan to make pancakes (silver dollar-sized work best). Cook about 1 minute per side; flip. Continue making batches.
6. Serve with a simple sauce made from organic frozen blueberries or my Antioxidant Super-Syrup.