|5 min||30 min||35 min||12|
|12 medium egg||Egg|
|6 tsp||Coconut oil (or ghee)|
|4 tbsp||Coconut flour|
|1/8 tsp||Sea salt|
1. Mix all ingredients well, making sure all clumps of coconut flour are broken up. Allow to sit for a few minutes.
2. In a skillet over medium-low heat melt 1 teaspoon of coconut oil, tilting pan to coat. Add about 2 tablespoons of batter and tilt to make a 6-inch circle.
3. Cook until bubbles start to form and the middle of the pancake looks slightly cooked.
4. Flip gently with a thin spatula and cook until the other side is golden; about 5 minutes on the first side, 2 on the second.