1/3cupcanned coconut milktry to use just the coconut cream
Squeeze of lemon juice
Add the banana and eggs to a blender and blend on low. Add the coconut flour, then the coconut milk, vanilla, carob powder, and cinnamon. Blend until well mixed. If the mixture is too liquid, add 1 more tablespoon of the coconut flour.
Heat the coconut oil in a skillet over low to medium heat. Slowly pour 3–4 tablespoons of the mixture into the hot skillet per pancake. Heat the pancakes until bubbles start to form, about 3 minutes, then flip them and let them brown lightly the on the other side. Squeeze a little lemon juice on top of each pancake. Serve the pancakes with kefir for added flavor.