These are my new favourite pancakes! The beauty of this Coconut Paleo version is that they’re delicious, super healthy, and easy to prepare. Another bonus… batch cook them and layer in parchment paper, place in a ziplock and freeze. Paleo Pancakes can be thawed by popping them in the toaster for a quick breakfast or snack.

To serve, slather them with healthy nut butter, berries or, just in time for maple syrup season, drizzle some gooey goodness on them - did you know maple syrup is one of the best all natural sweeteners out there?!

Any way you slice it, I guarantee you won’t miss your traditional pancake recipe! You can eat these guilt free as they’re full of healthy fats and protein. These fluffy wonders will keep you energized throughout your morning.

Ingredients

Mix well,
1/4 cup coconut milk
3 eggs
2 Tbsp Honey
2 Tbsp. Cold pressed coconut oil
1/2-1 tsp pure vanilla extract

Combine dry ingredients separately,
1/4 cup coconut flour
1/8 tsp. Baking soda
pinch of salt

Directions

Place wet ingredients in a bowl and whisk until blended.
Mix dry ingredients well, then blend with wet ingredients.
Heat 1 tsp melted coconut oil in non stick frying pan over medium low heat.
Ladle 1/4-1/2 cup batter depending on the size of pancake you want.
Cook 2-3 minutes before flipping; pancakes should be firm and slightly browned when done.
Serve with your favourite nut butter, berries, or drizzled with maple syrup (or all three ;)

Bon Appetit!