1⁄2 cup coconut flour
1⁄2 to 3⁄4 cup milk of choice
2 tablespoon cottage cheese
1 tablespoon lemon zest
2 teaspoons coconut sugar, to taste 2 teaspoons coconut oil
1⁄4 teaspoon baking soda
coconut oil for cooking
lemon cottage cheese spread 2 tablespoons cottage cheese
1 tablespoon lemon juice
2 teaspoons lemon zest
2 teaspoons maple syrup
Whisk together eggs, coconut oil, lemon zest and milk.
In a separate bowl, stir together coconut flour, coconut sugar and baking soda. Mix wet ingredients with dry ingredients.
Heat a pan on medium and add coconut oil.
Using a large spoon place a few tablespoons of batter into the pan and once it bubbles (about 3-5 minutes) flip and cook the other side until golden brown.
For the second batch, wipe out the pan with paper towel and re- grease the pan with coconut oil and cook the next batch.
Serve with the cottage cheese spread with fruit and nuts.
Batter will keep refrigerated for 1-2 days in an airtight container. Pre-cooked pancakes can be refrigerated for 2-3 days or frozen up to two weeks in an airtight container.