6 large free-range eggs, beaten
1 Tbsp raw butter, melted
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp spoonable stevia powder
1/3 cup coconut flour, sifted twice
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1-2 cups fresh or frozen berries (optional)
1.) For a low glycemic pancake, try replacing pure maple syrup with a berry syrup/compote to drizzle over top of the pancakes. In a medium saucepan, add berries and simmer over Medium heat for about 12 minutes. You may need to add a small amount of liquid. Use a fork or masher to squash berries down and blend into a compote. Make as smooth or chunky as you'd like!
2.) Preheat a cast iron or ceramic pan over medium heat. In a medium bowl, add the wet ingredients and whisk together until well blended.
3.) Add the dry ingredients to the wet mixture. Whisk together until well blended and frothy – this will get them even fluffier!
4.) Add a dab of coconut oil to the skillet to grease it. Spoon batter into small circles or shapes in the frying pan. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 minutes.
5.) Wait until there are several bubbles appearing on top of the pancake and the edges are cooked. Flip each pancake to cook the other side. This will take only about a minute more, then move cooked pancakes to serving platter. Continue this until all the batter is gone. Drizzle pancakes with pure maple syrup or berry topping and serve.