Coconut Flour Pancakes
- 4 Lg Eggs organic, free range
- 1 Cup Unsweetened Coconut Milk
- 2 tsp Vanilla Extract
- 1 tbsp Honey Raw
- 1/2 Cup Coconut Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- Coconut Oil/Grass Fed Butter For Frying
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, syrup, or fruit.