adapted from Nourishing Days
- 4 eggs
- ½ cup milk
- ½ cup of either yogurt or kefir (available at Whole Foods)
- 2 tsp pure vanilla extract
- 1 TBS honey
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/4-1/3 cup of coconut flakes (more or less depending on your preference)
- ¾ cup coconut flour (available at Whole Foods)
- 1 tsp baking soda
- butter for frying.
Preheat cast iron skillet over low heat and preheat your oven to 250F. In a large, using a hand mixer, bowl beat eggs until frothy. Mix in milk, vanilla, and honey, salt and cinnamon. Then add in coconut flour and baking soda, and blend together until you have a smooth consistency.
Grease pan with butter. Ladle approx. ¼ cup of batter into pan for each pancake. This batter will be slightly thicker than your usual pancake batter. So you will have to spread out slightly with the measuring cup or back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick.
Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Add butter to the pan before each new batch.
Once the pancakes are finished cooking, place them on a cookie sheet in the oven to keep warm while you cook other batches. Makes approx. 10-12 pancakes, depending on the size of your eggs.
Serve hot with butter and maple syrup. Enjoy!