Ingredients:
¼ cup of coconut flour (unsweetened, should be cream in colour not bright white)
¼ cup of shredded coconut (organic, unsweetened)
¼ cup of coconut milk (organic milk, no additives or preservatives)
4 eggs
Pinch of cinnamon
Splash of pure vanilla extract
Fresh or frozen blueberries or banana or both, (or other fruit you prefer)
Coconut oil
Directions:
Combine coconut flour, shredded coconut, coconut milk, eggs, cinnamon and vanilla and mix until smooth. Add fruit. If using banana, mash banana before hand and add to mixture.
If you are making crepes:
Heat a small non-stick pan. Add oil to coat. Pour batter into the center of the pan spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove.
If you are making muffins:
Oil a 6-muffin tin and add batter, (approximately ¼ cup of mixture for each muffin). Sprinkle shredded coconut on top of each muffin (optional). Bake at 350 degrees for 15 to 20 minutes.
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