-5 free run or omega-3 eggs (works with 3 eggs as well)
-2 tbsp coconut milk from a can
-6 tbsp coconut flour
-6 tbsp buckwheat flour
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp salt
-1 tsp baking soda
-1/2 C water (can add apple juice for sweeter pancakes) I ended up needing much more liquid to make batter thinner so I used Almond Milk for flavor.
-2 tbsp fat for cooking (ghee, coconut oil, etc.)
-1 ripe banana
-1 ripe pear
In a small bowl, mix the eggs with the coconut milk and oil.
In a separate bowl, mix the coconut flour with the spices and salt.
Add the dry ingredients to the wet and stir to combine.
Add water one tablespoon at a time until a runny batter consistency is reached. The thicker the batter, the thicker your pancakes will be.
Preheat a heavy pan over medium low heat. Add fat and allow to heat up.
Drop spoonfuls of the batter into the hot oil and cook for about two minutes, flip and cook for two more minutes. Remove from pan and serve.
In a food processor add blueberries, chunks of banana and chunks of pear, then add coconut milk from a can. Add coconut milk slowly and to consistency desired. Thicker fruit topping sits on the pancakes better whereas thinner fruit topping is absorbed. Refrigerate for 1-2 hours before making pancakes for thicker topping or freeze if needed sooner. I did not refrigerate mine and it was still great but I liked it thicker.
My pancakes were not sweet, but the fruit topping accentuated their flavor quite nicely. I stack my pancakes with fruit topping in between and it was heaven.