Coconut pancakes

Ingredients

•4 eggs, room temperature

•1 cup coconut milk or 3/4 cup whole milk yogurt + 1/4 cup whole milk

•2 teaspoons vanilla extract (or, 1.5 vanilla, 0.5 coconut essence)

•1 tablespoon rice bran syrup

•1/2 cup coconut flour

•1 teaspoon baking soda

•1/4 teaspoon sea salt

•coconut oil or butter for frying

 

Directions

1.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.

2.In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes.

3.At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry add the rest of the wet mixture.

4.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.

5.Serve hot with banana, maple syrup and toasted almonds & coconut.