I have to say, cooking pancakes to me is like cooking omelets. I just can’t get the cooking part right. I’m good at the batter, cause these came out delicious, but cooking them, I don’t know, not so much. They always look kinda burnty on the out side. Any suggestions? I’m probably impatient. That’s the story of my life. I feel like Verca Salt ”I want it now!” But, my guess is I have to cook them at a lower temp for a bit longer. In other words, slower? Well, at any rate, they didn’t taste burnty, so…..enjoy! Oh, and always top your pancakes with a chocolate covered piece of fruit!
And, bonus! These are made with coconut flour, so if you have any flour allergies or you are paleo then, this is a perfect treat for you!
4 eggs, room temperature (whipped really well)
½ cup almond milk
1/2 cup coconut flour
1 tsp baking soda
A pinch of salt
1 tbsp of honey
2 tsp of vanilla extract
dark chocolate chips (a big ‘ol handful)
Mix eggs in a small bowl until frothy, then add milk, honey & vanilla extract. Mix well.
In a separate bowl sift together coconut flour, baking soda and salt.
Combine wet and dry ingredients. Throw in your chocolate chips. And, cook on stove top!