INGREDIENTS:

Pancake
1 cup corn starch
2 eggs
milk (between 1 & 2 cups)
coconut oil spay

Topping
season fruit (we used strawberries & blueberries)
flaked coconut
honey
coconut almond butter

PREPARATION:

Mix the corn starch with the eggs and start adding the milk beating to avoid lumps.
Heat the skillet and spay with the coconut oil, add the mix and let it cook on one side and then turn around until it gets golden on both sides.
This mixture is for about 8 to 10 pancakes.

Spread the coconut almond butter on the warm pancake, add the selected fruit, sprinkle with the flaked coconut and finally top it with just a pinch of honey.

These pancakes are just delicious!