Coconut Flour Pancakes

My daughter Avey's favorite breakfast has always been pancakes with whipped cream. When we were following the AIP Diet to help heal her immune system, I needed to come up with a recipe that didn't include any flour, dairy, or conventional sugar. Avey barely noticed the difference. She loved these pancakes and now the whole family does, too. They are delicious on their own or with fruit.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a griddle to 350°F.

Step 2

Crack the eggs into a medium or large bowl and whisk until frothy.

Step 3

Thoroughly chilled, the coconut cream will separate from the liquid. Remove the cream and place back in the refrigerator (to use for the Coconut Whipped Cream topping pg. 43). Measure out 1 cup of the coconut liquid and add it to the eggs.

Step 4

Add the vanilla, honey, flour, baking soda, and salt and whisk to combine.

Step 5

Coat the griddle with a little coconut oil or cooking spray. Use a 1/8- to 1/4-cup measure to spoon some of the batter onto the griddle. Cook the pancakes on one side until lightly browned and the top begins to bubble. Flip and lightly brown on the other side. Remove the pancakes and keep warm while you make the remaining pancakes.

Step 6

Top the pancakes with the Strawberry Syrup or Coconut Whipped Cream and serve.