Gluten free Coconut flour pancake

Ingredients:

2 tbsp  of organic coconut oil extra-virgin,  melted
1 tsp vanilla extract
2 eggs
1 tsp coconut sugar, raw honey or other sweetener
1/2 cup of coconut milk (you may need more)
1/2 tsp  cinnamon
1/2 tsp baking powder
1/4 tsp  of salt
4 tbsp of coconut flour
2 tbsp of flaxseed meal (flax seed grounded)
Coconut oil for cooking

Toppings:

  • Sliced fruit
  • Syrup
  • Finely chopped nuts
2 portions = 6 small pancakes)

Instructions:

  1. In a medium bowl, whisk the liquid ingredients: Eggs, honey, vanilla extract, coconut milk and melted coconut oil.
  2. In another medium bowl, whisk together the dry ingredients: coconut flour, baking powder, ground flaxseed meal, salt, and cinnamon.
  1. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain. (Add more coconut milk if needed).
  1. Rest mixture until slightly thickened, about 5 minutes.
  1. Place a large pan over medium-low heat and add coconut oil. Once heated, pour 1/4 cup of the batter into prepared pan. Once golden on the bottom and bubbles begin to form on top, flip to the other side. Continue to cook until golden. Repeat with remaining batter.

7.  Serve warm with your favorite pancake toppings. such as fruit slices, chopped nuts, coconut, and  syrup.