In a food processor or high-speed blender, add the wet ingredients first and then the dry ingredients. Blend until mixed thoroughly.
Heat coconut oil in a pan. Make sure the pan is thoroughly heated before adding about 50ml pancake batter to the pan. Turn the pancake around when it starts browning at the bottom.
Repeat until batter is finished.
Top pancakes with
Caramel Cinnamon Pancake Sauce, roll up and enjoy!