Coconut Flour Pancakes


2 eggs
1/2 tsp oil
1/4 tsp vanilla
1/8 tsp cinnamon (optional)
1/8 tsp baking soda
1/2 tsp honey (or maple syrup)
1 Tbsp coconut flour
fresh or frozen blueberries (optional)


 In a bowl, add all the wet ingredients and whisk together until well blended.

Add the dry ingredients to the wet mixture, and whisk mixture again until well blended and frothy – this will get them even fluffier!

Add additional oil or butter to a frying pan on medium to low heat and let warm for a few minutes.

Next, pour the batter into small circles in the frying pan without letting the edges of each circle touch. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 to 5 minutes.
Wait until there are several bubbles appearing on top of the pancake circles and the edges are cooked, and then flip each pancake to cook the other side. This will not take long, so watch them carefully, and then move the pancakes onto another plate. Continue this until all the batter is gone.


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