In a medium bowl, add the eggs, nut milk, yogurt, melted coconut oil, honey and vanilla. Whisk until well combined.

In the same bowl, sift in the rice flour, baking powder, cinnamon and salt. Using a whisk or spatula, stir until well combined and you have a smooth consistency.

Heat a large non stick skillet on medium-high heat, and add about 1 teaspoon of coconut oil. Once the pan is nice and hot, scoop out about ¼ cup batter per pancake, onto the skillet. Cover and cook for about 2 minutes or until bubbles form around the edges. Flip and cook uncovered for about 1 minute or until golden. Repeat until all batter is cooked, making sure to add more coconut oil as you add more batter. Allow to cool on a cooling rack for a couple of minutes to keep them extra fluffy.

Serve while warm topped with your favourite fruit, yogurt, nuts and drizzled with maple syrup. Enjoy!