Fluffy Coconut Flour Pancakes
Serves 2-4
Ingredients:
- 4 eggs, room temperature
- 1 cup coconut milk
- 2 tsp vanilla extract
- 1 tbsp honey
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- Coconut oil for cooking fat
- Preheat frying pan or griddle over medium-low heat. In a bowl, mix eggs together well until frothy. Mix in coconut milk, vanilla, and honey.
- In a second bowl combine dry ingredients by whisking together the coconut flour, baking soda, and sea salt thoroughly. Mix wet and dry ingredients together well.
- Add coconut oil or cooking fat of your choice to griddle or pan. Pour or ladle enough batter to form a small (2-3 inch diameter) pancake. Cook until edges start to dry and firm then flip and cook through. Different pans and griddles cook differently, so your first pancake is your trial piece.
- Keep pancakes warm in a warming drawer or 200F oven until ready to serve. Top with real maple syrup, honey, or fruit of your choi
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