Ingredients:
- 1/4 cup coconut flour
- 4 eggs
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons extra virgin coconut oil
- 1 tablespoon sweetener (such as honey, coconut nectar, coconut sugar)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: fresh berries, sliced bananas, nuts, coconut nectar
Instructions:
- In a mixing bowl, whisk together the coconut flour, baking powder, and salt until well combined.
- In a separate bowl, whisk together the eggs, milk, extra virgin coconut oil, sweetener, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients while whisking continuously. Mix until a smooth batter is formed. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat. You can lightly grease the surface with additional butter or oil if necessary.
- Spoon about 1/4 cup of the batter onto the preheated skillet for each pancake. Spread the batter slightly with the back of the spoon to form a round shape.
- Cook the pancakes for about 2-3 minutes on each side, or until golden brown. Flip carefully to avoid breaking.
- Once the pancakes are cooked, transfer them to a plate and repeat the process with the remaining batter.
- Serve the coconut flour pancakes warm with your desired toppings, such as fresh berries, sliced bananas, nuts, or a drizzle of coconut nectar and coconut sugar.