Cooper’s Pancake Sandwiches

1 cup all-purpose flour
2 teaspoons coconut sugar or refined sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk, at room temperature
3 tablespoons coconut oil
1 large egg

1. In a large mixing bowl, thoroughly mix together all ingredients with a whisk. 
3. Heat a lightly oiled griddle over medium heat (I use coconut oil). For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
4. Cook until bubbles form on the surface, 2-3 minutes; turn and cook until golden brown, 2 minutes longer. Repeat with remaining batter; serve right away or keep warm in oven at 200 degrees and covered with aluminum foil.
5. Assemble sandwiches with ingredients of your choosing: bananas, strawberries, blueberries, peanut butter, apples, pears peaches, Nutella, almond butter, cream cheese, bacon, sausages….the possibilities are endless!