Pre-heat oven to 100°C. Line a tray with baking paper
Sift flour into a bowl. Stir in sugar. Combine coconut milk and eggs in a jug, whisk
Make a well in the centre of the flour and sugar, whisk in combined coconut milk and eggs, until a smooth batter forms. Stir in warmed jam. Set batter aside for 10 minutes
Heat a non-stick frying pan over medium high heat. Brush or spray with coconut oil. Spoon a 1/4 cup of mixture for each pancake into the pan. Cook for 2 minutes or until bubbles surface, flip and cook other side for minute
Transfer to the oven to keep warm, repeat with remaining pancakes
Serve with extra warmed jam and berries
Tips & Hints:
Top with toasted shredded coconut, and dollop with yoghurt.