In a bowl, whisk together 3 flours, gluten free baking powder, cinnamon and salt until well combined. Set aside.

In a blender, combine coconut milk, coconut oil, banana, agave and vanilla at highest speed until smooth. Add coconut yogurt and blend at low speed until all ingredients are incorporated.

Add wet ingredients to the dry mixture and using a whisk mix well until no lumps remain.

To serve, preheat a medium size sauté pan on medium high heat. Coat with 2-3 tbsp of coconut oil. Once hot, drop ¼ cup of mixture onto pan. Cook on first side for 4-5 minutes or until golden brown on all edges. Flip and continue to cook for an additional 2 to 3 minutes on the other side or until cooked through.

Serve immediately and enjoy!