These light and fluffy pancakes are packed full of protein, naturally sweet, and gluten free - what more could you ask for?
High in protein
1/4 cup coconut flour
3 large eggs
2 tablespoons melted butter or coconut oil
6 tablespoons milk of choice
1 teaspoon baking powder
1 tsp vanilla extract
Beat the eggs with an electric whisk until frothy. Add the rest of the ingredients & beat until you have a smooth batter. Let it sit for 2-3 minutes so the coconut flour can absorb the liquids.
Gently heat the pan, you can add butter or oil if you wish. Spoon in your batter, you should get 8 pancakes from this among. Cook slowly until you can flip. Don't rush or they'll burn, they'll take around 3 minutes.