For simplicity here's the recipe all in one spot:
2 T Virgin coconut oil or butter, melted
2 T milk (can use coconut milk)
2 T Stevia or Zsweet
1/4 t salt
1 T sifted coconut flour
2 T Almond Flour
1/2 t baking powder or substitution (1 part Baking Soda, 2 parts Cream of Tartar. 2 parts Starch (we used Arrowroot flour)
capful or Vanilla
1/8-1/4 cup of Cocoa using Special Dark Cocoa
Blend together eggs, oil, milk, sugar & salt. Combine coconut & almond flours with baking powder & thoroughly mix into batter. Heat 1 T coconut oil in a skillet (we've found about 375 on an electric skillet works well for pancakes. Spoon batter onto hot skillet making pancakes about 2 & 1/2 to 3" in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.
Chocolate Frosting *adjust ingredients as needed to taste
1 package cream cheese
1/2 cup butter, softened
1 cup powdered sugar (1 cup of ZSweet, 2 T arrowroot powder, blended in blender or coffee/spice grinder).
1 t vanilla extract
1/2 cup Cocoa Powder
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.