Ingredients (makes 6 pancakes):

• 1/4 cup of Coconut Flour (or plain flour)
• 1/4 tsp Baking Soda
• 1 Scoop of Spacemilk
• 2 tbsp Smooth Nut Butter (we used almond for these)
• 2 Eggs
• 1/2 tbsp Honey
• 1/2 Banana (mashed)
• 1/4 cup Milk of Choice(we chose coconut for extra coconuttiness!)

Instructions:

1. In a large bowl mix together coconut flour, baking soda, and coconut protein powder & set aside.
2. In a separate bowl, beat nut butter, eggs, honey, banana, and milk together until smooth & well combined.
3. Add wet ingredients to the flour mixture and mix together. If the batter is too thick (almost paste-like), add in a teaspoon or two of milk until smooth (but still thick!).
4. Lightly coat nonstick pan or skillet with butter or coconut oil and place over medium-low heat (coconut flour is sensitive to burning so medium-low heat is best)
5. Drop about 3 tablespoons of the batter onto the pan; use a spoon to spread out the batter a little so it forms a small circle. It's best to not place more than 3 tablespoons of batter at a time as the pancakes can be hard to flip if too large.
6. As soon as bubbles appear on top and edges are well cooked, flip the pancakes and cook until golden brown on the underside, about 2 minutes. If the pancakes are browning too quickly then lower the heat. Wipe pan clean and repeat with a swipe of more melted butter/coconut oil.
7. Stack you pancakes, add your topping and enjoy!