Thank you to @girlversusdough and her lovely recipe for fluffy coconut pancakes. I made some small modifications to her recipe make these wonderfully satisfying grain-free pancakes.
I have made these several times, and based on my experience I recommend following the recipe very closely. When I tried winging it after having made it a couple of times, all the pancakes ended up burning. When I follow the recipe, I get tasty golden little pancakes.
Ingredients
4 eggs (room temperature if possible)
1/4 cup milk
3 tbsp melted coconut oil, cooked slightly
1/4 cup plus 2 tbsp coconut flour
1/4 tsp baking powder
1/3 cup blueberries, fresh or frozen
Mix all dry ingredients in one bowl, and all wet ingredients in another bowl (leave out blueberries for now). Whisk wet ingredients well. If the coconut oil forms clumps, it’s ok.
Mix wet and dry ingredients together until a smooth batter forms (again, don’t worry if there are coconut oil lumps). Fold in blueberries.
Heat butter or coconut oil in a pan on medium heat. Drop heaping tablespoons of batter onto pan (I find these cook better as miniature pancakes, because coconut flour is quite delicate). Cook until golden brown, then flip and cook through. Serve with sour cream and maple syrup or honey, and enjoy!