Fluffy Coconut Pancakes

2 eggs, room temp
1/2 c. milk
1 t. vanilla extract
1/2 T honey or pinch of stevia
1/4 c. coconut flour
1/2 t. baking soda
1/4 t. sea salt
coconut oil or butter for cooking

In med size bowl beat eggs till fluffy then add the rest of the wet ingredients. In a separate bowl combine dry ingredients. Add wet ingredients to dry ingredients and whisk until combined. Allow batter to sit for a few minutes. I generously sprayed by pan with nonstick spray and added 1/4 t. coconut oil. Heat over med low. Spread a few tablespoons of batter into pan for each pancake and spread with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes and then flip. Cook an additional 2-3 minutes.

Cook on med low to med. Pancakes don't bubble and don't brown on edges. Flip after a few minutes. I omitted the honey and just added a pinch of Splenda.

Serving Size: half recipe made 4 pancakes