Grain Free Coconut Flour PANCAKES with lemon butter

Make the lemon butter by mixing 2 tablespoons of softened butter, the zest of half a lemon, 2 tablespoons of lemon juice, and 0.5 teaspoon of maple syrup or honey in a small bowl. Set aside.

In a blender, combine 4 eggs, 0.75 cup of coconut milk, 2 teaspoons of honey or maple syrup, 1 teaspoon of vanilla, 2 teaspoons of lemon juice, 0.5 cup of coconut flour, 0.25 teaspoon of bicarb soda, and a pinch of salt.

Blend the mixture on smoothie mode for around 20 seconds.

Scrape down the sides of the blender jug and blend again for another 20 seconds.

Let the batter sit in the jug for around 3 minutes to allow the coconut flour to absorb some liquid and thicken slightly.

Heat a non-stick crepe pan over medium to medium-low heat.

Spoon the batter onto the pan and cook for a few minutes on each side, optionally adding a little butter or coconut oil to the pan.

Equipment Needed

Spice Level:

Dietary