Nothing like a good, hearty pancake breakfast on a Saturday morning! Am I right or am I right?! Here’s a great recipe I found on Nourishing Days, that uses coconut flour instead of the traditional all-purpose flour. Whether you’re a Paleo enthusiast (like myself) or just looking to expand your palate, a stack of these delightfully-fluffy pancakes will start your weekend off with a big smile and a happy belly!
Ingredients
- 4 eggs, room temperature
- 1 cup milk (raw cow’s or coconut both work) (I used Blue Diamond’s unsweetened almond-coconut milk)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil or butter for frying
Directions
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.
We topped ours off with cinnamon, nutmeg, and Walden Farms zero calorie/fat-free/sugar-free pancake syrup. 
¡Salud!
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