- ½ cup coconut flour
- 3 Tbsp. grass-fed gelatin
- 8 pastured eggs
- 2-3 capfuls vanilla extract
- 2 tbs melted grass-fed butter or coconut oil
- 1 can full-fat, unsweetened coconut milk
- Pinch of sea salt
- Coconut oil or butter for skillet
- Optional add-ins: Ground flaxseed, cinnamon, sugar-free chocolate chips, pumpkin puree, fresh berries
- Whisk flour and gelatin together and stir in eggs until a smooth paste forms.
- Stir in vanilla, softened butter or melted coconut oil, and coconut milk until combined.
- Scoop pancake mixture onto hot skillet greased with melted coconut oil or butter.
- Cook pancakes on both sides until desired.
- Top with real maple syrup, berries, and/or butter. Enjoy!
Vanilla English Toffee Chocolate Truffles
Roberta Jackson
I’m a vegetarian, and so don’t use gelatin. What can I substitute in this pancake recipe?
Celina
Hello Roberta,
I would suggest making a gelatin with chia seeds!