Coconut flour peach pancakes

2 eggs
1/2 cup milk (you can substitute coconut milk or 2% or skim if you like; I use whole milk)
1 tablespoon maple syrup; you can substitute honey or sweeten with a few drops of stevia instead
1 tablespoon vanilla extract
pinch salt
1/2 teaspoon baking soda
1/4 cup coconut flour
pinch cinnamon and fresh grated nutmeg (to taste)
A fresh peach, diced into small pieces
oil to cook with - you can use a spray like Pam, or butter or oil; I used coconut oil

Beat the eggs with the milk, syrup and vanilla extract. Slowly add the coconut flour, beating with a fork to incorporate. Add the rest of the dry ingredients, mix and let it rest a couple of minutes while greasing a griddle or crepe pan over medium heat. When the pan is hot, gently add 1/6 of the batter to the pan. Sprinkle peach pieces over the top. When the pancake shows little bubbles, it's time to flip. Flip carefully, cook for about a minute, then set on a plate in a warm oven while you cook the rest of the pancakes. Add a little more oil before cooking each one.

I love these topped with just a little bit of butter but my husband adds maple syrup as well. You can substitute any fresh fruit you like.

Serving Size: Makes 6 small pancakes - 3 per person

Number of Servings: 2

Recipe submitted by SparkPeople user SSOHARA.