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Coconut Pancakes

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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 8 pancakes
Ingredients Method Notes

Ingredients
  

  • 5 free run or omega-3 eggs
  • 2 Tbsp coconut milk
  • 2 tsp pure vanilla extract no sugar added
  • 6 Tbsp coconut flour
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cardamon
  • ¼ tsp salt
  • 3 Tbsp water
  • 2 Tbsp fat for cooking ghee, coconut oil, etc.
  • ¼ cup dark chocolate chips optional

Method
 

  1. In a small bowl, mix the eggs with the coconut milk and vanilla.
  2. In a separate bowl, mix the coconut flour with the spices and salt.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Add water one tablespoon at a time until a runny batter consistency is reached. The thicker the batter, the thicker your pancakes will be.
  5. Preheat a heavy pan over medium low heat. Add fat and allow to heat up.
  6. Drop spoonfuls of the batter into the hot oil and cook for about two minutes, flip and cook for two more minutes. Remove from pan and serve.

Notes

These freeze very well. We defrost them in the microwave then heat them up in the frying pan or the toaster oven.