2 Tbsp coconut oil
1 to 2 Tbsp honey
⅓ cup coconut milk (more if needed to thin)
½ tsp vanilla extract
¼ tsp baking soda
Pinch of salt
¼ cup coconut flour
Butter or coconut oil for frying
Maple syrup (for serving)
Beat the eggs, coconut oil, and honey together, then add the coconut milk and vanilla extract.
Mix in the baking soda and salt, then stir in the coconut flour. Don’t over mix.
Heat a skillet over medium heat and put a little butter or oil in the skillet, swirl to coat.
Add the pancake batter and make your preferred size.
Check the underside of your pancake for doneness then carefully flip and cook until done.
Serve with butter and maple syrup.
Makes about 6 Medium Size Pancakes