Ingredients

• 3 Eggs (large-sized)
• 1/2 cup Organic Coconut Flour
• 1 cup Milk
• 1/4 to 1/2 cup Coconut Milk (use to help thin batter)
• 1/2 tsp Sea Salt
• 3 Tbsp Unsalted Butter melted

• 3 Tbsp Unsalted Butter
• 1/3 cup Brown Sugar
• 1/8 tsp Ground Cinnamon
• 1/4 cup Kahlua Liqueur
• 3 Bananas sliced
• 1/2 cup Shredded Coconut toasted

Instructions

1. Place an 8- or 10- inch iron skillet in the freezer for approx. 10 minutes. Preheat oven to 450°F.
2. Combine the eggs, flour, salt and milk in a blender. Blend at low speed 1 minute or until well combined. {Or whisk in a bowl as I did} You want the consistency of pancake batter. If your batter seems too thick, add coconut milk until you reach the desired thickness.
3. Pour melted butter in chilled skillet and swirl to coat. Pour in batter and bake 15 minutes. Reduce oven temperature to 350 and bake 10 minutes longer or until golden brown and a fork comes out fairly clean.

1. In a large skillet, melt the butter. Sprinkle in the brown sugar and stir until dissolved. Add cinnamon and pour in the Kahlua. Heat until all bubbly.
2. Slice the bananas in approx. 1/2 inch circles and add to the sauce. Cook until heated through but still firm, not mushy. Baste often for 3 to 5 minutes.
   
   
   
   Serves and Enjoy!
   
   
   
   Serves 4.