Coconut Flour Pancakes

Coconut flour is incredibly good for you and gluten free. It has a high fiber and protein content and is naturally sweet so it doesn't require as much added sweetener. It also doesn't need to be soaked like grains, so its easy to cook with. I've been wanting to try it out and thought this great pancake recipe from Cheeseslave (an awesome blog for healthy recipes!) would be a great place to start. I love the fact that it contains lots of eggs because I'm always trying to get my family to eat more of that nutrient dense food. Coconut flour is pretty expensive but dense, so a little goes a long way -- you'll notice that this recipe only requires 3 Tbs of the flour. So I have plenty left for other recipes that I want to try out! We really liked the flavor of these pancakes, although the texture/consistency is a little different from normal flour pancakes.

Ingredients:

3 eggs (preferably pastured)
3 tablespoons butter (preferably butter from grass-fed cows; I use Kerrygold butter) or coconut oil, melted (plus extra butter or coconut oil for cooking the pancakes)
3 tablespoons coconut milk or whole milk (preferably raw, from grass-fed cows)
1 1/2 teaspoons rapadura ( I think you could also use raw honey or maple syrup)
1/4 teaspoon sea salt
3 tablespoons coconut flour (I use Bob’s Red Mill)
1/2 teaspoon baking powder (Bob’s Red Mill)

Instructions:

1. Using a wire whisk, mix together eggs, melted butter, milk, rapadura, and sea salt.

2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.

3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.

4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.

5. Serve with lots of butter and real maple syrup.