Every time I try to make pancakes, I'm always left disappointed with how flat and soggy they get - but not these! These were delicious! They were quite dense, but that could easily be changed by whipping the egg whites, with a cakey center! Usually when I make pancakes, there are one or two extra and they are never good enough for me to go back to and eat later! But not these - I intend on saving these for breakfast tomorrow morning, toasted with a little almond butter will be great!
So here we are!
This recipes yields 5 sand dollar size pancakes.
1/4 Cup Coconut Flour
1/8 Coconut Milk (You could probably use all coconut milk instead of water, but I ran out!)
2 Large Eggs
1/2-1 TBS Raw Honey, depending how sweet you want them.
1 TSP Pure Vanilla
Preheat a pancake grill to medium heat - don't go too hot or the outside will cook before the inside, leaving the middle uncooked. If you don't a pancake grill, use a pan with a little bit of coconut oil for frying! I. In a small bowl whisk egg in a bowl until foamy. Add in the honey, and vanilla. Mix well. Add in the coconut flour, and mix. It should be quite thick at this point. Next put in the coconut milk and water - start with 1/4 of a cup, then add 8th if needed. It should be quite thick.be quite thick at this point, almost the texture of a traditional cake batter. Maybe a bit thicker.
Put sand dollar sized spoonfulls of batter onto the grill, and wait until batter has firmed up, then flip until cooked through!
Serve with blueberries and maple syrup! Enjoy!