Grain-free living can still include a delicious pancake or two. Don’t run out to the store and buy the “gluten-free” boxed varieties that have unnecessary ingredients like potato starch, sugar, sodium acid pyrophosphate, monocalcium phosphate, and lots of rice products.
Recipe inspired by Dan Benjamin.
1 can Thai Kitchen coconut milk
1 tablespoon honey (or pure maple syrup)
2 teaspoons vanilla
3/4 cup coconut flour
1/2 tablespoon baking soda
2 teaspoon cinnamon
Preheat a griddle to medium high heat.
Crack the eggs in a large mixing bowl and whip until light and fluffy. Add in one can of coconut milk, vanilla, and honey. Whip together until the ingredients are well mixed.
In small mixing bowl combine the dry ingredients of coconut flour, baking soda, and cinnamon.
Pour the mixed dry ingredients into the wet ingredients and combine. Allow the batter to sit for 5 minutes. The coconut flour will absorb a lot of the moisture. After 5 minutes stir again- the batter should be smooth at this point.
Grease the griddle with your favorite grass-fed butter. Pour 1/4 cup of pancake batter on the hot griddle. Flip once the pancake begins to bubble. Cook on the other side for 30 seconds and remove from heat.
Serve with fresh berries or drizzle a small amount of honey on the pancakes.