| Servings |
Ingredients
- 4 pcs pastured eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 tbsp. raw honey or pinch of stevia
- 1/2 cup coconut flour
- coconut oil or butter
- 1 tsp baking soda
- 1/2 tsp Sea Salt
Ingredients
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Instructions
- Preheat pan over medium-low heat.
- In a small bowl whisk eggs until frothy.
- Mix in milk, vanilla, and honey or stevia.
- In a medium-bowl combine coconut flour, baking soda, and sea salt and mix together.
- Stir wet mix into dry mix until coconut flour is incorporated.
- Grease pan with butter or coconut oil.
- Ladle a few tablespoons of batter into pan for each pancake.
- 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.