Submitted by: Laurayne Velasco
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Fluffy lemon coconut deliciousness! These freeze well and can be reheated in a toaster oven!
In medium bowl combine eggs, milk, vanilla, and lemon zest. Whisk well. In separate bowl combine coconut flour, baking soda, baking powder, salt, and coconut sugar. Mix dry ingredients well, then add to wet ingredients, and whisk well until all lumps are gone. Let stand 2 minutes. Melt the coconut oil or butter on griddle. Spoon 1/3 c.batter for each pancake and cook 2 minutes on each side over med high heat. WATCH CAREFULLY so they don't burn.
I used raw butter on top and then blueberries mixed with a little coconut sugar and a small amount of water and heated in a saucepan for a few minutes to make a syrup. YUMMY!!!