- 1 tablespoon coconut oil, slightly warmed
- 1 tablespoons honey or maple syrup
- 3 eggs
- 1/3 cup coconut milk (mix solids and liquids in can!)
- 1-2 teaspoons vanilla extract
- 1/4 cup coconut flour
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- Pinch of sea salt
In a medium bowl, whisk the first five ingredients very well until frothy (an electric hand blender works well).
Add all other ingredients and lightly whisk just until combined. Let batter sit for 2-3 minutes to thicken slightly.
In a non-stick skillet, heat a small amount of coconut oil over medium heat. Ladle the batter into the pan forming 2-inch cakes (1/4 inch thick or less). Let cook until bottom begins to brown. You may start to see bubbles, but not as much as traditional pancakes.
Cook other side (these will be a bit more difficult to flip than traditional pancakes) until lightly browned and cooked through.
Serve warm with syrup, honey, fresh fruit or topping of choice.
Coconut flour is made from the meat that is left over after the milk is extracted from the coconut. It’s high in fiber and protein, and used as an alternative for flour in some paleo and gluten-free baking. Those whose digestive systems are sensitive to high fiber foods should avoid coconut flour.
Recipe adjustments may need to be made based on brands of coconut flour and coconut milk. We don’t recommend making this recipe with egg replacements because of the importance of the eggs in the pancakes' stability.