TIPS: You can top these pancakes with whatever fruit you like – try sliced nectarines, bananas or pears. Keep the pancakes small in size, and don’t get distracted while cooking them as they can burn easily.
In a small bowl, whisk the eggs for about 2 minutes, or until frothy. Mix in the milk, vanilla and honey.
In a bowl, combine the ground almonds, baking powder, coconut flour, salt and cinnamon.
Add the egg mixture to the dry ingredients and mix well.
Grease a large frying pan with coconut oil and place over medium heat.
Ladle a few tablespoons of batter into the pan for each pancake and spread out slightly with the back of a spoon.
The pancakes should be 5–6 cm in diameter and fairly thick.
Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
Flip and cook for an additional 2–3 minutes.
Serve hot topped with fresh berries, coconut oil, honey, a squeeze of lemon juice and fresh fruit.