These light and fluffy pancakes are simple and sweet!
1/4 cup coconut flour
1/8 t baking soda Pinch of salt
1/3 – 1/4 cup coconut milk
2 tbsp organic, cold-pressed coconut oil
1-2 T honey
1/2 t vanilla extract Maple syrup to taste
Grass-fed butter for cooking
Thoroughly mix the eggs, coconut oil, and honey together. Add the coconut milk and vanilla extract. Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much! Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan. I recommend figuring out how many pancakes you’d like to make beforehand so that you can use an appropriately sized cup or ladle. Remember that you aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping. Extra kudos points for those of you who can flip without a spatula!
Recipe by: author Rebecca Maclary