Preparation Time: 15 minutes
- 4 eggs
- 2 tablespoons melted coconut oil
- 1/2 cup yogurt
- 1/2 cup water
- 1 1/2 teaspoons vanilla extract
- 1/2 cup arrowroot flour
- 1-2 tablespoons sugar, depending on how sweet you want them
- 1/4 teaspoons salt
- 1/2 cup coconut flour (you want the consistency to be like a thin pancake batter so you may need more or less)
Heat a cast iron skillet to medium-high heat (I use cast iron because non-stick has a Teflon coating which releases chemicals).
In a medium size bowl mix eggs and coconut oil together. Add yogurt, water, and vanilla. In another bowl mix arrowroot, sugar and salt together. Add the dry ingredients to the wet. Slowly add the coconut flour until it reaches to consistency of pancake batter (you want it to be pourable but thick enough that they aren’t super thin, it really depends on how thick/thin you like your pancakes).
Turn the heat down (so they don’t burn or cook to fast) and put some coconut oil or butter in the pan, then pour the batter into the pan and cook both sides evenly. Enjoy!!
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