-1 cup of rice flour
-1 tsp. baking powder
-1/8 tsp. cinnamon
-1 tsp. egg replacer powder
-2 tbsp. water
-1 cup of coconut milk
-2 tbsp. of Ziggy Marley Coco’Mon coconut oil, melted
-1 tsp. vanilla extract
-2 tbsp. shredded coconut, plus a little for topping
-In a mixing bowl combine flour, baking powder, and cinnamon with a fork until combined.
-In a separate mixing bowl whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined. Add the liquid ingredients to the dry ingredients along with the shredded coconut and stir just a few times to get the mixture combined, don't over mix.
-In a non-stick pan heated to medium, spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. When the surface begins to bubble, flip.
-Cook 1 to 2 minutes more, then serve pancakes with warm syrup and a sprinkling of shredded coconut.