•1/2 c. Coconut flour
•6 Eggs (med to lg)
•1 1/4 cup Unsweetened almond milk (use coconut milk for nut-free)
•3/4 tsp Sea salt or PHS
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a few minutes, bubbles will rise and coconut flour will absorb liquids. Fold with a spatula and see if you need to add more milk. The batter should be very runny right before cooking – it should pour easily.
Heat a small skillet (about 8″ diameter) over medium to medium-high heat and grease lightly (I always use avocado or coconut oil). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. You can fill in the sides with a little more batter if needed. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. (2/3 min) The edges will curl inward when you lift the lid. Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.