(gluten-free, dairy-free, sugar-free)
3 tbsp coconut flour
¼ cup coconut milk ( store in the refrigerator in order to get the coconut whipped cream from the same can)
3 tbsp of extra virgin coconut oil
3 organic eggs
½ tsp baking powder
2 tbsp honey
a pinch of sea salt
+1 tsp vanilla extract (optional but warmly recommended)
Melt the coconut oil until liquid. Open coconut milk can, scrape out the white thick cream attached to the lid and place it in a bowl and put it in the fridge. (You will use it to make the whipped coconut cream.) Add the liquid part of the coconut milk and all the remaining ingredients into a bowl and mix with a hand blender until smooth. The dough should be somewhat thick, but pourable. If the dough feels too thick, add a little coconut milk.
Heat a frying pan until hot. Use a small dab of coconut oil for frying. Fry the pancakes over medium heat. When a pancake is bubbling in the middle and the edges start to get some brown color, gently push a wide spatula under the pancake from every direction and then turn the pancake over. Fry until light brownish.
Serve with coconut whipped cream and chia-strawberry jam!