Preheat frying pan or griddle over medium-low
heat. In a bowl, mix eggs together well until
frothy. Mix in coconut milk, vanilla, and honey.
In a second bowl combine dry ingredients by
whisking together the coconut flour, baking soda,
and sea salt thoroughly.
Add coconut oil or cooking fat of your choice to
griddle or pan. Pour or ladle enough batter to
form a small (2-3 inch diameter) pancake. Cook
until edges start to dry and firm then flip and
cook through. Different pans and griddles cook
differently, so your first pancake is your trial
piece.
Keep pancakes warm in a warming drawer or 200F
oven until ready to serve. Top with real maple
syrup, honey, or fruit of your choice.
Serving
Suggestions
fruit on top--bananas, mangoes, strawberries, blueberries, coconut cream
Originally Submitted
4/25/2012
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