OFFLINE

These pancakes are made with coconut flour and will not spike blood sugar levels and are full of protein!

Serving 3 - very satisfying pancakes.

Wet Portion:
2 large organic eggs
2 Tbsp coconut oil (melted)
1/2 tsp vanilla extract
2Tbsp almond milk or coconut milk
Optional - sweeten with 8-10 drops stevia or 1/2 tbsp of raw honey

Dry Portion:
1/8 tsp celtic sea salt
1/8 tsp baking powder (aluminum free)
2 Tbsp (sifted) Coconut flour (Bob's Red Mill makes it in 16oz bags)
Optional add: cinnamon, nutmeg, finely chopped nuts

Mix wet with dry ingredients using a whisk. Coconut flour absorbs liquid very quickly, so that batter will become quite dense, but the pancakes will start to spread when the coconut oil melts during cooking.  I cook in a non-stick pan. No need for oil given the coconut oil in the pancakes.

Happy Cooking!