Another gluten free pancake

Because of all the foods in the world, Jack loves pancakes.
He prefers Dad's Perfect Pancakes, but he'll take what he can get.

Tonight, while Dad was out on an Essential Oil errand, Jack annaounced that he was feeling enough for Dad's Perfect Pancakes or Mac and Cheese. We have already established that my mac and cheese isn't up to snuff, so he asked for Mamma's almost perfect pancakes.

We're out of almond flour and I wanted them done fast, so I found this recipe on Comfy Belly and Jack has paused devouring it long enough to proclaim them "really quite edible"...

FLUFFY COCONUT FLOUR PANCAKES

Ingredients (makes 5-6 silver-dollar-size pancakes)

• 3 large eggs or 4 small eggs
• 1 teaspoon of olive oil (or your oil of choice)
• 1/2 teaspoon of vanilla
• 1/4 teaspoon of cinnamon (optional)
• 1/2 teaspoon of baking soda (I now reduce this to 1/4 teaspoon)
• 1 teaspoon of honey or maple syrup
• 2 tablespoons of coconut flour
• fresh or frozen blueberries (optional)

Preparation

1. In a bowl, add all the wet ingredients and whisk together until well blended.
2. Add the dry ingredients to the wet mixture, and whisk mixture again until well blended and frothy – this will get them even fluffier!
3. Add additional olive oil or butter to a frying pan on medium to low heat and let warm for a few minutes. Next, pour the batter into small circles in the frying pan without letting the edges of each circle touch. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 to 5 minutes.
4. Wait until there are several bubbles appearing on top of the pancake circles and the edges are cooked, and then flip each pancake to cook the other side. This will not take long, so watch them carefully, and then move the pancakes onto another plate. Continue this until all the batter is gone.
5. Enjoy!