Gluten Free Coconut Pancakes


3 eggs
3 tbsp canola oil
¼ cup plus 2 tbsp coconut milk
½ tsp honey
1 tsp vanilla extract
¼ tsp salt
½ cup coconut flour
1 tsp baking powder
½ cup or so of water

Whisk together eggs, oil, coconut milk, honey and vanilla. In a separate bowl stir together dry ingredients then add wet ingredients, stirring until smooth. Add the water to thin the batter until it reaches your desired consistency. Cook pancakes on a well greased (we use canola oil spray), cook pancakes until browned (about 3 minutes per side). Smaller pancakes are easier to flip since the pancakes will fall apart if they are too big.
Serve with fresh berries and pure fruit or maple syrups.
Makes 5 larger pancakes or 10 smaller ones.


Step 1