Ingredients

· 4 eggs

· 1 cup unsweetened coconut milk

· ¾ cup almond flour

· ½ cup coconut flour

· ½ cup tapioca flour

· 1/3 cup melted coconut oil

· ¼ cup shredded coconut

· 2 tablespoons cane juice

· 1 tablespoon baking powder

· 1 teaspoon vanilla extract

· ½ teaspoon sea salt

Method

In a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides if necessary with a rubber spatula. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant ¼ cup batter per pancake, making three-inch circles; cook until small bubbles appear and burst on the surface and underside is golden brown for three minutes. Flip and cook until golden brown, two minutes more. Serve warm with optional toppings such as sliced bananas, shaved dark chocolate and a drizzle of maple syrup, if desired.