From The Primal Blueprint Cookbook:
3 tbls melted butter
1/4 cup plus 2 tbls coconut milk
1/2 tsp Honey
1 tsp vanilla extract
1/4 tsp salt
1/2 cup coconut flour (sifted)
1 tsp gluten free baking powder
1/2 cup of water
Optional additions: flaked coconut, berries, nuts, cinnamon, bananas etc.
Servings: 5 Large or 10 small
Whisk together eggs, oil, coconut milk, honey and vanilla. In a separate bowl, stir together dry ingredients then add the wet ingredients, stirring until smooth. Add the water to thin the batter out until it reaches you desired consistency. In a well oiled pan (I used coconut oil) or griddle, cook pancakes until browned on both sides (about 3 minutes each). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.
I made the little ones, then buttered then and added eggs and bacon on top. Very filling and you can count them as your fat intake.