These are great made in batches ahead of time and then reheated in the toaster!
Ingredients
1/2 cup
Coconut flour
1/3 cup
Almond flour/meal, Bob's Red Mill
1 1/2 tsp
Baking powder
4 medium
Egg
(pastured)
1 tbsp
Coconut oil
(melted)
1/3 cup
Coconut milk, sweetened
1 tsp
Vanilla extract, pure
1 pinch
Himalayan sea salt
1 tbsp
Butter, grass fed, unsalted
(+ more for serving)
1 tbsp
Maple syrup, pure
(to drizzle; optional)
Instructions
In a large bowl, mix all the dry ingredients: the coconut flour, almond meal, baking powder, and salt.
Slowly whisk in the wet ingredients: the eggs, coconut oil, milk, and vanilla. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you're after).
Heat a large skillet over medium-high heat. Add the butter and allow it to melt, then add scoops of batter (about a ¼ cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Top with butter and a drizzle of maple syrup as desired.
