½ cup coconut flour three room temperature eggs One cup milk cow, almond, coconut, or other One teaspoon vanilla essence; one teaspoon honey or maple syrup
One teaspoon baking powder. ½ teaspoon sea salt; butter or coconut oil for cooking.
Turn a griddle over medium-low heat.
Beat eggs in a small bowl until foamy, about two minutes. Combine with honey, vanilla, and milk.
In a medium-sized bowl whisk together coconut flour, baking soda, sea salt. Stir wet ingredients into dry until coconut flour is included. Using butter or coconut oil, grease pan.
For every pancade, ladle 1¼ cup of batter into the pan. Stagger somewhat with the back of a spoon. Cook for a few minutes on each side until the bottoms begin to brown and the tops dry up somewhat. Flip and cook two to three minutes more.
Present hot with fruit, butter, coconut oil, honey, syrup.