- 1/2 cup full-fat coconut milk
- 2 tablespoons extra virgin coconut oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons packed coconut flour
- 1/8 teaspoon baking soda
1. Stir coconut milk well before measuring. In a microwave-safe glass bowl, melt coconut oil with coconut milk on low for about 1 minute. Do this first, so it can cool a bit before adding to ingredients.
2. In blender, place eggs, vanilla, salt, coconut flour and baking soda. Mix together on low for a couple of seconds.
3. Add coconut oil and coconut milk mixture. Blend again just until smooth, pushing ingredients down into blender as necessary.
4. Lightly grease fry pan with 1 tablespoon of coconut oil and heat until a drop of water dances around and evaporates
5. Slowly pour about 1/4 cup batter onto hot pan. If you pour them more quickly, batter will spread out thinner (which may be what you want, depending on how thin you like them). I prefer mine a bit thick like traditional pancakes, so I pour them slow enough that edges instantly cook and hold batter in place. Wait until they are very easy to lift before turning over. Normal pancake bubbles should appear when ready to flip. Don’t have pan too hot and this will all be very easy, as these pancakes do not tend to burn quickly.
Makes approximately 6 pancakes, enough for two light but satisfying morning meals. Serve with crushed berries, maple syrup, or even plain with an egg on top.