Cutting out the grains does not mean cutting out the flavor. These pancakes are made with coconut flour, which is sweet and hearty without a strong coconut taste, honey, which adds sweetness as well as depth of flavor, eggs, milk, baking soda, and vanilla. While grain flour may make dishes more light and fluffy and closer to the consistency we’re used to, it doesn’t add any nutritional value and will only make your body work harder to keep a healthy blood sugar level (NOT a good way to start the day). Coconut flour does not raise your blood sugar level like grain flour does and is full of fiber and protein, which add great amounts of nutritional value. Because these pancakes aren’t made with grain flour, they don’t have gluten so they don’t rise as well, but they still have a great texture and wonderful flavor. I find them more flavorful than regular pancakes. It is best to make little silver dollar pancakes out of this batter, as they cook quickly and more evenly. The smaller the better. Because they are so sweet on their own, we eat ours with a little fresh fruit, there is no need for syrup on these little guys.
Add water if your batter is too thick.