Coconut Flour Pancakes

Тhеsе coconut flour pancakes аrе nut аnd seed free. Іf уоu аrе sensitive tо grass-fed butter (dairy), уоu саn substitute wіth ghee оr coconut oil (1/1 ratio). І аm highly allergic tо dairy but fortunately, І sееm tо bе alright wіth а high quality butter аnd І love tо slater іt оn thick!

Ingredients:

    3 large Eggs, room temp
    1/2 cup full fat Coconut Milk, room temp
    1/4 cup Coconut Flour
    2 Tablespoons grass-fed Butter, softened (plus extra for frying pan)
    1 teaspoon pure Vanilla extract
    1 teaspoon Apple Cider Vinegar
    1/4 teaspoon Baking Soda
    1/4 teaspoon Sea Salt
    1/8 teaspoon ground Cinnamon
    Sweetener of your choice, to taste (I use 1/8 teaspoon powdered Stevia)

*Makes 8, 4-inch Pancakes

Equipment:

– 2 small Mixing Bowls
– 1 small Wire Whisk (for mixing)
– Measuring Cup (I use the glass Pyrex all-in-one)
– Measuring Spoons
– 1 Skillet
– 1 Spatula ( I use the flexible ones)

Instructions:

1) Crack room temp (pasture raised) eggs into small mixing bowl and mix vigorously with a metal wire whisk until frothy.

2) Add wet ingredients: room temp full fat coconut milk, vanilla, ACV, and softened butter (or you can use ghee). Mix well.

3) Mix dry ingredients in a separate bowl: coconut flour, cinnamon, baking soda and sea salt.

4) Add mixed dry ingredients to the mixture of wet ingredients and mix very well until there are no clumps.

5) Heat skillet on Medium and add butter, ghee etc. to prevent pancakes from sticking. Let the pan get nice and hot before adding the pancake batter (important step).

6) Add pancake batter to skillet with a spoon (I made 4 inch pancakes) and cook until bubbles form on top of pancake (or until the bottom side is nice and golden brown and edges are firm). Flip pancake (I use a flexible spatula) and cook until the top is nice and golden.

7) Top your choice of Paleo or GAPS approved toppings.

Coconut Flour Pancakes