Beat the eggs for 2 minutes. Sift in flours and baking powder. Beat in coconut milk and 1 Tbsp of the butter or coconut oil/butter ghee. Stir well and add in coconut.
Melt another Tbsp. butter over medium heat in a non-stick frying pan. Ladle in ¼ cup pancake batter. Let sit until bubbles form on the top (about 3 minutes).
Flip quickly as the pancakes will be soft. Let cook another minute. Serve hot with grass-fed butter and pure maple syrup.
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