Recipe from Civilized Caveman Cooking
3 large eggs
1/2 cup (120 ml) + 3 tablespoons almond or full-fat coconut milk
1 tablespoon organic honey
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
½ cup (60 grams) coconut flour
½ cup (65 grams) arrowroot powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine-grain sea salt
Coconut oil, for greasing the skillet
1/2 cup (75 grams) fresh blueberries or chocolate chips
Coconut Butter, for serving
Maple syrup, for garnish (optional)
In a large bowl, whisk the eggs.
To the eggs add the almond milk, honey, lemon juice, and vanilla and whisk until well blended.
In a separate bowl, mix together the coconut flour and arrowroot powder, then add to the wet ingredients 1/4 cup (60 grams) at a time, while continuously whisking.
Then mix in the baking powder, baking soda, and salt.
Grease a large skillet and place over medium heat.
Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes in the skillet.
Once holes begin to appear in the surface of a pancake, drop a small handful of chocolate chips onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.
Top with coconut butter and enjoy!