walnut + raisin coconut flour pancakes

I love breakfast. I really love weekend breakfast. It's slower, and I'm usually better rested, and can take my time and sip coffee while I cook. 

It's nice.

This past weekend, we made coconut flour paleo pancakes.  We've made pancakes with almond flour before, but these were more.... pancake-ish.

For the past 6 months or so, Zach and I have been (for the most part) avoiding grains, dairy, sugar (besides honey and pure maple syrup), and processed foods.  We're not claiming to be strictly paleo, and definitely have our fair share of "cheats". But, we certainly feel better when we are eating paleo, and frankly it's delicious.  I could write a whole post on this (and will eventually) but for now, here's a recipe we enjoyed. This is definitely more of a paleo "treat", and was a great part of our Sunday morning.

I adapted this recipe.

walnut + raisin coconut flour pancakes

4 eggs, room temperature
1 cup coconut milk (canned)
2 teaspoons vanilla extract
1 Tablespoon honey
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon sea salt
coconut oil for frying
chopped walnuts
raisins

1.  In a small bowl beat eggs until frothy, about two minutes. Mix in coconut milk, vanilla, and honey.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir the wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes. (It will be thick!)
3. Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Drop a few raisins and walnuts into the batter of each pancake.  Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with coconut oil, honey, maple syrup, or fruit.