Recipe from Nourishing Days
Ingredients: (makes about a dozen very filling, small pancakes)
- 4 eggs, room temperature
- 1 cup half & half or coconut milk (full fat)
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- coconut oil or butter, for frying (optional if using non-stick pan or griddle)
- In a small bowl, beat eggs vigorously until frothy, about 2 minutes. (There’s your exercise.) Mix in milk, vanilla, and honey.
- In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
- Stir 3/4 of the wet mixture into the dry until the coconut flour is incorporated. Allow to sit for 3-5 minutes. Batter should be really thick, like brownie batter. If it is nice and thick, add the rest of the wet ingredients. (I used all of the wet ingredients. I think this step is to allow for coconut flour that might have adsorbed moisture during storage.)
- While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
- Serve hot with butter and maple syrup, or with fruit.