Description
Naturally sweet and protein-rich pancakes with coconut flour and zesty citrus.
Ingredients
- 4 whole Eggs
- 1 Tablespoon Coconut Oil, Melted (or 3 Tablespoons Melted Butter), Plus Extra For Your Grill Pan
- 2 teaspoons Vanilla Extract
- ⅓ cups Coconut Milk
- 1 whole Honey Tangerine (1 Tablespoon Juice Plus Zest)
- ½ cups Coconut Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 2 Tablespoons Honey (optional)
- 1 Tablespoon Confectioners Sugar For Sprinkling On Top (optional)
Preparation
In a mixer or mixing bowl, combine eggs, coconut oil, vanilla extract, coconut milk and tangerine juice. Mix until combined then add the coconut flour, baking powder, orange zest and salt and mix until all of the clumps are out. If you are adding honey, do so now (I always have more success with the honey not clumping up if I add it after the dry ingredients are in). Don’t worry about over-mixing because coconut flour is nothing like regular flour—you can’t mess this recipe up by mixing it too much. Allow batter to sit for about 10 minutes.
Heat a large skillet over medium-low heat. Place a dollop of butter or a teaspoon of coconut oil in the skillet and spread it around. I suggest making small pancakes because they are much easier to flip when they are small. The flipping process requires some finesse, as these pull apart easily. They take a little more care than the standard pancake. Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancakes to cook about 5 to 7 minutes before flipping. Allow the other side of the pancake to cook an additional 3 minutes and serve with your favorite toppings (sprinkle confectioner’s sugar on top if desired)!
