Coconut Pancakes
Ingredients:
1/4 cup coconut oil, melted
1/4 cup nut butter (such as almond or cashew)
2 tbsp. honey or maple syrup (optional)
4 eggs
1 tbsp. pure vanilla extract
1/2 tsp. apple cider vinegar
3 tbsp. coconut flour
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1 tsp. baking powder
1 tbsp. ground golden flax
1 tbsp. hemp hearts
3 tbsp. mini chocolate chips (optional)
coconut oil (for frying) (optional)
Directions:
In a large bowl, mix the coconut oil & nut butter until smooth. Mix in honey or syrup, if using. Beat in the eggs one at a time until combined completely. Whisk in the vanilla extract & apple cider vinegar & set aside. In a separate bowl, mix the coconut flour, cinnamon, salt, baking powder, flax, hemp hearts & chocolate chips, if using. Place a non-stick or cast iron pan on the stove & heat on med. low (preheat it for a good few mins.) Melt the coconut oil into the pan, if using. When the pan is hot, mix the wet ingredients with the dry & drop by the spoonful into the pan. Cook each pancake until bubbles form & pop. Flip pancake over & cook until done, about 2 to 3 mins. total per pancake. Serve immediately or cool & freeze on baking trays. (They freeze well & can be reheated in the toaster).