Ingredients:

1 cup of natural yeast start
2 eggs
1 tablespoon of melted coconut oil (or olive, depending on your taste preference)
1/4 tsp salt
2 tsp of cinnamon

In a medium bowl, whisk eggs until fluffy. Mix in yeast start and let mixture sit. Melt coconut oil over the stove top. Turn on another burner and begin to warm a medium pan, on a low heat setting (very important), adding coconut oil to grease. Add melted coconut oil to egg mixture, stirring quickly so that oil maintains its liquid state. Add salt and cinnamon, stirring until completely mixed.

Scoop batter into preheated pan and watch pancakes until bubbles pop in the middle of the pancake (this is important!). When all of the bubbles have popped, turn pancake over until bottom is golden brown. Repeat for the rest of the batter.

Makes 6 medium sized pancakes

*Note: The low setting allows the pancake to completely cook through without burning; also, all of the bubbles must form and pop before turning, otherwise the middle will remain uncooked.

Reflection: It has been quite some time since I posted last! I needed to refocus on my thesis (which is completed and I am now an M.A.!) and on my baby’s health. It was quite an adjustment to return to homemaking full-time, but I am enjoying every moment of it. And I am so busy that I have very little time to do much blogging! But I’ve begun again and hope you will all enjoy my new concoctions!