These light and fluffy gluten-free pancakes are simple and sweet! They are a yummy, high protein replacement for traditional pancakes that your kids will love! Great for a Saturday morning!
1/4 cup coconut flour
1/8 tsp baking soda
Pinch of salt
1/3 – 1/4 cup coconut milk
2 tbsp organic, cold-pressed coconut oil
1-2 tbsp honey
1/2 tsp pure vanilla extract
Maple syrup to taste
Grass-fed butter for cooking
Fresh fruits or organic jams (berries, mangos, chopped figs, sliced bananas, peaches, pomegranate seeds, etc.)
Thoroughly mix the eggs, coconut oil, and honey together.
Add the coconut milk and vanilla extract.
Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much!
Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan. I recommend figuring out how many pancakes you’d like to make beforehand so that you can use an appropriately sized cup or ladle.
Remember that you aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping. Extra kudos points for those of you who can flip without a spatula!
For best results, serve your pancakes right away.