Triple Coconut Pancakes

Ingredients:

• 3 eggs
• 1 cup almond flour
• ⅓ cup coconut flour
• 2 Tbsp tapioca flour
• 1 tsp. baking soda
• 2 Tbsp butter or coconut oil butter ghee, melted
• ¾ can full-fat coconut milk (about 1¼ cups)
• ½ cup unsweetened shredded coconut

Method:

1. In a medium sized bowl, beat the eggs for 2 minutes. Sift in the flours and baking soda. Beat in 1 tablespoon butter and the milk. Stir well and add in the coconut.
2. Melt the other tablespoon of butter over medium heat in a non-stick fry pan. Scoop ¼ cup of pancake batter onto the pan. If the mixture is thick, flatten it a little. Let it sit until bubbles form on the top (about 3 minutes). Flip quickly as the pancakes will be soft. Let cook for another minute and then remove from the heat. Repeat until all the pancake batter is used up. Serve hot with grass-fed butter and cinnamon or pure maple syrup.

Makes 12 pancakes