Ingredients

• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 large eggs, room temperature
• 2 tbsp unsalted butter, melted
• 1 tbsp pure maple syrup
• 1/2 tbsp vanilla extract
• 1 cup plain whole milk kefir (*see note below about substitutions)
• Fresh blueberries (or your favorite fresh fruit)

Directions

1. Preheat griddle over medium to medium-low heat.
2. In a small bowl combine the coconut flour, baking soda, and salt.
3. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
4. Place the egg yolks in a large bowl and whisk in the melted butter. (Be sure the melted butter has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the maple syrup, vanilla and whole milk kefir.
5. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
6. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
7. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
8. Grease preheated griddle with butter (or coconut oil).
9. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
10. Top each pancake with a few fresh blueberries, if desired (see note below). Cook for a few minutes, until the tops begin to dry out and the bottoms are a golden brown. It’s important to keep a careful eye on them as coconut flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
11. Carefully flip and cook another few minutes until done, but not over-browned.
12. Serve hot off the griddle with butter, pure maple syrup and a medley of fresh berries. (Recipe inspired by Nourishing Days.)