Instructions

1. Combine all of the dry ingredients in a large bowl.
2. Add the unsweetened coconut milk, unsweetened applesauce, apple cider vinegar and vanilla extract to the bowl and stir well to combine. If the batter is too thick, add additional unsweetened coconut milk, 1 Tablespoon (15 ml) at a time, until the batter is spoonable.
3. Lightly grease a nonstick skillet with coconut oil and heat on the stove over medium heat. 
4. Scoop about 1/4 cup (120 ml) of batter into the skillet and spread into a pancake. Cook for 2 minutes on one side before carefully flipping and continuing to cook until the pancake is cooked through, about 2 additional minutes. 
5. Remove the pancake from the skillet and repeat until all of the batter is cooked.
6. Serve the pancakes with optional maple syrup and sliced bananas.