Pancakes

1. In a small bowl, sift coconut flour, baking soda, and salt, set aside.
2. In a medium bowl, whisk the eggs, and add milk, sliced green onions, and mashed avocado until thoroughly combined.
3. Add flour mixture to the egg mixture and stir until combined.
4. Heat a frying pan over medium heat. Melt enough coconut oil to coat the bottom of the pan.
5. For each pancake, spoon about ¼ cup batter into the pan and cook until bubbles begin to appear on the top and the bottom is golden brown, about 2 to 3 minutes. Flip pancake and cook until the other side is golden brown, about 2 to 3 minutes. 
6. Continue with the remaining batter, adding more butter to the frying pan as needed.

Lemon Parsley Sauce

1. If solid, melt the coconut oil in a saucepan on low heat. Take off heat and stir in lemon juice and parsley. 

Serve pancakes with sliced avocado, spring greens, lemon slices, and a drizzle of Lemon Coconut Parsley Sauce. Garnish with thinly sliced green onions and minced parsley.