For preparing this low carb and paleo-friendly pancake recipe you need to take one large size bowl and mix all the ingredients in the above-mentioned quantity in it. With the help of a whisk, stir this mixture well to get a smoother texture. Make sure that no lumps would remain.
Now take a greased skillet and pour three tbsp of pancake batter in it on medium-low heat. Let it cook for at least 4 to 5 minutes until you can see bubbles in the middle of your pancake.
After that flip it to the other side to cook another side of the pancake as well. Cook it for 4 minutes or wait until both the sides take golden color form. Make sure that you maintain the same medium heat while cooking this pancake otherwise the outer part of the pancake may burn whereas the inner part will remain uncooked. Also, the increased flame will not let your pancake get fluffy
Once your one coconut flour pancake is ready to eat, cook the remaining coconut batter in the same way as you cooked the first one. This way you will be managed to prepare approx six small size pancakes.
Serve the hot pancake directly on the breakfast table or you can add some fruit or nuts toppings to enhance its taste, whatever suits better to your taste bud. This well-prepared grain-free coconut flour pancake can be easily stored in an airtight container for three days. So it will be a great readily available breakfast for the next three days.