the perfect pancake

my goal for the family we cook for is to introduce one very healthy meal here & there, and then upgrade the quality of their food overall. since we've been here, I buy pretty much 100% organic and local whenever possible. I figure small changes eventually make a big impact!

well tonight was one of those fun nights where the meal was VERY healthful and absolutely devoured by all 12 people, ages 8 to 45. not only that, but it was quick and easily whipped up in 30 minutes (serving 12 people with only 30 minutes of prep is quick-trust me!) 
the cakes are gluten & grain free, and friggin fluffy! yes yum. if you follow this blog regularly, you know we all love breakfast for dinner around here. so we served up these yummy pancakes with a side of organic veggie & egg scramble + organic (locally & humanely raised) bacon. 

serves 4-5
ingredients

3 large eggs

1/2 cup + 3 tablespoons almond or full-fat coconut milk

1 tablespoon organic honey or a few drops of stevia 
juice of 1/2 lemon 

1 teaspoon organic pure vanilla extract

1/2 cup coconut flour

1/2 cup tapioca flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of high quality sea salt

fresh/frozen wild blueberries or good quality chocolate chips 

fresh bananas

coconut whip 

pure grade b maple syrup

-add all ingredients (except blueberries/chocolate chips, bananas, coconut whip & pure maple) to a high speed blender and run until smooth & whipped.

-grease a large skillet with coconut oil and place over medium heat. once the skillet is hot, pour out 1/3 c batter and smooth into a circle. drop a tablespoon or two of blueberries/choc chips onto cake & cover pan with a lid. cook for about 2 minutes covered, then flip and gently press down. cover and cook another 2-3 minutes until done. repeat with all the batter & serve up with homemade coconut whipped cream (or just coconut butter would be delish too), pure maple & bananas!