3 tablespoons – Coconut oil
3 tablespoons – Milk or Coconut milk
1 teaspoon – Brown sugar
1/4 teaspoon -Celtic sea salt
3 tablespoons – Coconut Flour
1/2 teaspoon Baking Soda
WaterDirections: Whisk together the eggs, oil, milk, sugar, and salt. Mix in the rest of the ingredients. Add some water (between 1/4 – 1 cup)…..less water for dense pancakes, more water for lighter, crepe-like pancakes. Whisk.
Heat up a frying pan with butter or oil. Pour 1/4 cup batter per pancake and fry.
Makes about 6 large pancakes. Top with fresh berries, whipped cream, and/or agave syrup.
I hope you have a Happy Gluten-Free Breakfast all week long!
Author Information: Christie Bessinger, Fresno, CA
Publisher, Celiac Scoop Blog
You can reach Christie via Email