If you're trying to avoid gluten, but still want the satisfying goodness of eating pancakes, well then look no further! These coconut flour pancakes, sweetened with agave nectar, are fabulous alternative for those looking to ditch the grain. To make the pancakes you will need: 4 eggs, room temperature 1 cup milk or coconut milk 2 teaspoons vanilla extract 2 teaspoons agave nectar 1/2 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon sea salt coconut oil or butter for frying
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and agave. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.Serve hot with butter, coconut oil, honey, syrup or fruit.
