A wonderful breakfast treat topped with strawberries and Birch Benders maple syrup. Add a little fresh whipped cream to make it special for a weekday!
Ingredients
1/2 cup coconut flour
1 tsp, baking soda
1/2 tsp, salt
Coconut oil
4 eggs
1 cup milk
2 tsp. vanilla
1 Tbsp. granulated Swerve or honey
Instructions
Mix all the ingredients in a bowl. The batter will initially seem very thin for pancakes; however, the batter becomes much thicker after the coconut flour absorbs the liquid. Because of that, let the batter stand for 5 minutes
Spray a griddle with cooking spray and heat the griddle. Using a ladle, pour one ladle full of batter onto the hot griddle for each pancake.
Cook until bubbles form on the top side of the pancake. Flip to the other side and cook for a couple of minutes until browned.
Remove the pancakes from the griddle and top with a pat of butter and other favorite toppings.
Serve with your favorite maple syrup. I like to serve mine using Birch Bender’s maple syrup sweetened with monk fruit. A new flavor just came out: bourbon maple syrup, which I can’t wait to try.
Delicious!!
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