fluffy coconut flour pancakes

Mr A loves pancakes and these ones are paleo, so they're getting double the love right now.

In my opinion, these coconut flour pancakes are even tastier than your wheat variety pancakes and just as easy to make.

We also tried them again today and this time added 1/4 cup frozen blueberries and they turned out great!  The only thing we changed was that we added 1 extra tsp coconut flour because the blueberries add a little extra moisture.

Here's the recipe!

Coconut flour pancakes
adapted from Nourishing Days

Ingredients
2 eggs, room temperature
1/2 milk
1 tsp vanilla extract
2 tsp honey
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
butter for frying (you can also use coconut oil)

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir  wet mixture into dry until coconut flour is incorporated. 
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, maple syrup or fruit preserves.