Coconut Flour Pancakes

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 3 + 1/4 cup coconut milk

• Condiments

  • 1 tbsp Honey
  • 1 Maple syrup

• Baking & Spices

  • 1/8 tsp Baking soda
  • 1/4 cup Coconut flour
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil, organic

• Other

  • Grass-fed butter for cooking (Kerrygold and Anchor are my favorite brands

Found on blog.paleohacks.com

Description

Ingredients

• 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
• 3 eggs
• 1-2 T honey
• 1/2 t vanilla extract
• Maple syrup to taste
• Grass-fed butter for cooking

Directions

• 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!
• For best results, serve your pancakes right away.
• Drown those bad boys in maple syrup, grab your fork, and have at ‘em!