Coconut Flour Paleo Pancakes

4		eggs, room temperatures
1  cup		coconut milk
2  teaspoons		vanilla extract
1  teaspoon		NuStevia (2 pkt)
1/2  cup		coconut flour
1  teaspoon		baking soda
1/2  teaspoon		sea salt
1/4  teaspoon		cinnamon

Tip: For nutritional information on all the ingredients in Coconut Flour Paleo Pancakes just click on each ingredient name. Then adjust the serving size for any Coconut Flour Paleo Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Preheat pan or griddle over medium-low heat. Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and coconut nectar.

2.In a small bowl combine coconut flour, baking soda, sea salt and cinnamon and whisk together.

3.Combine dry mixture with wet in the stand mixer and beat on medium speed for about 30 seconds. Scrape down sides of bowl then mix on medium to medium-high for another minute or two or until the coconut flour is completely mixed into the batter.

4.Grease pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter. If the batter seems too thin you may need to add a small amount of coconut flour to achieve the desired consistency.

5.Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes. Makes 10-12 pancakes.

6.Serve hot with coconut oil, coconut nectar, agave nectar, honey, syrup or fruit.

NOTE: I used a pancake maker and flipped the pancakes after 4 minutes and cooked another 4 minutes.