Amazing. Not gritty. Nice & fluffy.
- 4 grass fed chicken eggs, room temperature
- 1 cup Aroy-D coconut milk (Amazon – no gums or fillers)
- 2 tsp vanilla extract
- 1 tsp melted honey (or a pinch of stevia)
- 1/2 cup coconut flour – I’ve used Bob’s Red Mill
- 1 tsp baking soda
- 1/4 tsp sea salt
- coconut oil for frying
Special notes: if your eggs aren’t room temp, the honey and coconut oil will clump so it does matter if they are room temp!
- Preheat skillet over medium-low heat. You don’t want to scorch your oil.
- In a medium sized bowl beat eggs until frothy, about two minutes. Mix in Aroy-D coconut milk, vanilla, and honey (or stevia).
- Now add your coconut flour, baking soda, and sea salt and whisk together.
- Allow to sit for 3-5 minutes. This is important because the coconut flour continues to soak up extra liquid with time.
- At this stage your batter should be just right.
- Generously grease pan. 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. Cook for a few minutes on each side, until they bubble, the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 1-2 minutes. I find that the longer I let them cook on the 1st side, the easier they are to flip.
- Serve hot with nut or seed butter, honey, or warmed berries like pictured here. I just warmed about 3/4 cup of blueberries, added just enough water, and mashed them (fork). I might try putting the blueberries right in them next time!
PS – if you can’t eat the whole batch, I have refrigerated the unused batter and used it the next day and it worked just as good!