Hubby was experimenting in the kitchen and he came up with a recipe for super simple savory coconut flour and egg pancakes. I have to admit that I was pretty dubious when he started throwing everything together, but the pancakes ended up tender and tasty!
Here’s what he gathered to make two 8-inch pancakes:
- 3 eggs
- 2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
- Kosher salt
- 1 tablespoon of butter or ghee
Here’s how he made them:
He grabbed three pastured eggs out of the fridge…
…measured out the flour…
…and beat them together with a pinch of salt.
Then, he melted ½ tablespoon of butter over medium heat and poured in half the batter.
After about 2 minutes, he flipped it over…
…and cooked it for another minute or so to finish it off.
He repeated the same steps with the rest of the batter to make another flapjack.
The pancakes tasted pretty good plain, with a springy texture and just a hint of coconut…
…but he opted to top it with leftover slow cooker pork pot roast and sliced avocado.
Super-simple and tasty. Next time, I might add a little baking powder to lighten them up a bit more, but they were yummy without it.
