Makes eight 4" pancakes (serving size: two pancakes) | Gluten free
4 eggs (room temperature) ¾ c. heavy cream or 1 cup coconut milk (full fat) 2 tsp vanilla extract 1 Tbsp maple syrup 1/4 c. coconut flour 1/4 c. almond flour 1 tsp baking soda 1/4 tsp salt Coconut oil or butter for frying (optional if using a non-stick pan or griddle)
In a small bowl, whisk eggs until frothy (about 2 minutes).
Mix in milk, vanilla and maple syrup.
In a medium bowl, combine the dry ingredients (coconut flour, almond flour, baking soda and salt).
Stir the wet mixture into the dry and mix until it is smooth. Allow to sit for at least a few minutes while heating your pan.
Preheat a pan over medium heat with butter or coconut oil. Scoop a dollup of batter onto the griddle, spreading the batter out to 2-3" in diameter. Cook for a few minutes until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook until golden brown.
Serve hot with nut butter and a drizzle of real maple syrup.