Ingredients: 1 teaspoon baking powder,½ cup coconut flour,1 tablespoon coconut oil, melted (or 1 tablespoon olive oil or 3 tablespoons melted butter),4 eggs,¼ cup agave nectar or honey (plus more for drizzling on top, if desired),1/3 cup milk,¼ teaspoon salt,1 tangerine,2 teaspoons vanilla extract
Instructions:
- In a mixer or mixing bowl, combine all wet ingredients except for the honey, include 1 tablespoon fresh tangerine juice.
- Mix until combined then add all dry ingredients (including the zest of the tangerine) 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). 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 finess, 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 pancake to cook an additional 3 minutes and serve with your favorite toppings!Makes about 6 pancakes. Serving size is 3 pancakes per person.
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