These delicious pancakes will remind you of breakfasts past, while swapping the wheat flour for a low-carb, high-protein and high-fiber meal with the goodness of whole eggs.
Mix liquid ingredients in a bowl. Then whisk in the coconut flour using a fork to break up the clumps. Add the rest of the dry ingredients and mix thoroughly.
Heat a cast-iron skillet to medium temperature. Melt coconut oil in skillet then pour a small amount of batter in the center to form a pancake.
Watch carefully as the pancake cooks to avoid scorching. Run a thin spatula around the edge to loosen from pan before placing it underneath to flip.
Serve with butter, fruit, berries and a small drizzle of honey.
Prep: 10 minutes
Cooking: 10 minutes
- 4 eggs
- 1/2 cup heavy cream or coconut milk
- 5 tbs coconut flour
- 1tbs honey
- 1 tsp baking powder
- 1/4 tsp salt
- 1-2 tbs coconut oil (to grease skillet)
- Fruit, butter and honey to top