Coconut Pancakes with Maple Syrup

Coconut Pancakes with Maple Syrup

• 3 eggs
• 1 cup almond flour
• 1/3 cup coconut flour
• 2 tsp. baking powder
• 2 Tbsp. melted butter or coconut oil/butter ghee
• 3/4 can full fat coconut milk
• ½ cup coconut (unsweetened)

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.