1 large ripe banana
1/2 tsp cinnamon
1 can coconut milk
Put can of coconut milk in fridge overnight, or in freezer for 15-20 minutes before use.
In a blender, mix eggs, banana and cinnamon on medium – high for 3 minutes or so until it thickens. Fry in pan on low – medium with roughly 1 tsp coconut oil per pancake.
Open can of coconut milk and scoop out only the thick cream on top into a bowl. Leave the water in the bottom. Whisk until smooth.
Pour as much coconut cream as you desire over pancakes and top with more cinnamon.