Coconut Flour Pancakes

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Ingredients

• 1 Egg
  
  
• 2 Egg Whites  
  
  
• 3 TBS melted coconut oil (if you can’t find coconut oil you can use melted butter, not margarine,  preferably butter from grass-fed cows)
  
  
• 3 TBS almond milk or coconut milk or whole milk, preferably raw, from grass-fed cows.
  
  
• 3 TBS Coconut flour
  
  
• 3 TBS Baking Powder
  
  

Instructions:

1.     Using a wire whisk, mix together eggs, melted coconut oil, and milk.

2.     Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.

3.     Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium heat.

4.     Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.  When the top starts to form bubbles, flip the pancakes to cook the other side.

5.     Enjoy topped with fruit, cinnamon, or even some ricotta cheese.

 
Notes: Coconut flour is very dense and absorbs liquids quickly making the batter dry and difficult to pour.  I find sometimes you have to adjust the ingredients a bit and add a bit more milk (even a bit of water is fine) so that you have more moisture in the batter.  I often add a bit more almond milk and sometimes a touch more egg white.  Play around with the recipe a bit until you find the combination that works for you.