1½ cups cornstarch

2 teaspoons of baking powder

teaspoon salt

2 tablespoons sugar

cinnamon powder to taste

2 eggs

1 cup soy or almond milk

4 tablespoons coconut oil

1 teaspoon vanilla

How to make:

1. In a medium bowl, beat the cornstarch, baking powder, salt, sugar, and cinnamon together. Add almond milk, eggs, coconut oil, vanilla extract. Beat until the dough is smooth. If the batters seem too runny, add a little cornstarch. If it’s too thick, add a little extra milk.

2. Heat a frying pan over medium heat. Pour enough oil. Make small test pancakes before using the remaining batter. Fill measuring cup slightly less than full, stir batter into skillet and let cook for 1 to 2 minutes or until bubbles appear and bottom is browned. Flip and cook again until the bottom is slightly browned.

3. Remove the cooked pancakes and repeat with the remaining batter.

4. Serve pancakes with strawberry jam