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Ingredients: 

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• 1 Cup Resona Coconut  flour

• 1 tbsp Resona Coconut  sugar

• 1 tbsp baking powder

• 1/4 tsp. salt

• 1 cup Resona Coconut milk light (or any other non-dairy milk)

• 2 tbsp Resona Virgin Coconut oil

• 1 scoop plant protein powder

• Maple syrup or Honey

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Instructions: 

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• In a large bowl, whisk together Resona Coconut flour, Resona Organic Coconut sugar, baking powder, Scoop of Plant protein powder and salt. Add Resona Coconut Milk light and Resona Virgin coconut oil and mix until it blends well.

• In a large skillet over medium-low heat, heat oil. Using a 1/4 cup measure, pour batter into pan.

• Cook for 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden.

• If making a large batch, preheat the oven to 200° and place prepared pancakes on a baking sheet in the oven.

• When all batter has been used, serve with maple syrup/honey and toppings of your choice.