Instructions

1. Preheat oven to 475 F.
2. Heat a 12 inch skillet or stone pie dish (preferably stone) for 10 minutes.
3. In the mean time mix together eggs, coconut milk, vanilla extract, coconut palm sugar, almond flour, arrowroot and tapioca powder, sea salt and cinnamon.
4. Pull the hot pan out of the oven and add the coconut oil and butter.Swirl around the pan until melted.
5. Add egg mixture to the hot pan and put back into oven and cook for 13-15 minutes.
6. When you remove from oven, pancake will puff up like a soufflé and then will fall after you remove from oven. This is normal.
7. Serve with fruit of choice and drizzle with some maple syrup.