| 4 | 35 | 93 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 12 |
| 12 medium | Egg |
| 6 tsp | Coconut oil (or ghee) |
| 4 tbsp | Coconut flour |
| 1 dash | 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.
Enjoy!
| Meat Alternative | 0.5 |
