Coconut Flour Pancakes

For a tasty breakfast that doesn't contain gluten or grains, try these Coconut Flour Pancakes. The coconut flour gives them a light tropical taste, and fresh blackberries on top make them a delicious and healthy breakfast treat.

Ingredients:

• 1/4 cup coconut flour
• 2 tablespoons tapioca flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup coconut milk
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• Coconut oil for frying
• Blackberries for topping

Instructions:

In a bowl, whisk together the coconut flour, tapioca flour, baking powder, and salt

In another bowl, beat the eggs, then add coconut milk, honey or maple syrup, and vanilla extract

Mix well

Combine the wet and dry ingredients and stir until you have a smooth batter

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with coconut oil

Pour 1/4 cup of the pancake batter onto the skillet for each pancake and spread it slightly into a circle

Cook until you see bubbles forming on the surface, then flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides

Repeat until all the batter is used, adding more coconut oil to the skillet as needed

Serve the coconut flour pancakes on a white plate and top them with fresh blackberries

Enjoy your delicious coconut flour pancakes with a burst of berry goodness!