From Chow Bella
2 tbsp sifted coconut flour (be careful not to pack the flour in the spoon or the pancake will be too dry)
1 tbsp blanched almond flour
stevia, to taste (if using liquid drops, add with the eggs, not with the flours)
1 pinch salt
a few drops of vanilla extract
2 large eggs
2 tsp coconut oil or butter
1. Combine the flours, stevia, and salt in a small bowl. Beat together the vanilla and eggs. Pour the eggs into the dry ingredients and stir to combine. I find a regular fork to be the best tool for mixing this batter. The batter should be thick but pourable, like regular pancake batter. If the batter is too thick, add a few drops of water.
2. Heat a small skillet over medium heat. Melt the oil or butter, then pour in the batter. Flatten the batter into a 1/4" disk. Cook until small bubble form on the surface and the edges start to firm. Flip and reduce the temperature to medium-low so the middle cooks but the bottom doesn't burn. The pancake is done when it is firm but springy and the second side is brown. Serve with your desired toppings.
Servings per recipe: 1 (with no toppings)
Per serving:
Calories: 321.6
Fat: 23.6 g
Saturated fat: 11.2 g
Cholesterol: 372 mg
Sodium: 297 mg
Carbohydrate: 12.3 g
Fiber: 6.8 g
Sugars: 0.7 g
Protein: 16.1 g