You will need:

• 2 large eggs
• 1 cup coconut milk
• 2 teaspoons vanilla extract
• ½ cup + tablespoon coconut flour (63g)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 150g fresh raspberries
• Pure maple syrup or fruit compote to serve

1. In a bowl, whisk the wet ingredients together, the eggs, the coconut milk, the vanilla extract.
2. Then add the dry ingredients together, the coconut flour, baking soda, salt and fold.
3. Add ½ dry ingredients to the wet batter, and whisk until well blended.
4. Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
5. Preheat a skillet on medium heat. Add coconut oil to coat the entire skillet.
6. Whisk the batter again to remove any remaining lumps.
7. Pour about 1 tablespoon of batter for each pancake in the skillet without letting the edges of each pancake touch.
8. Flip the pancakes after 3 minutes or when the edges begin to brown and small bubbles begin to appear on the top.
9. Serve with maple syrup and fresh raspberries!
10. Repeat for the remaining batter, adding more cooking oil as necessary.