Coconut flour pancakes

Bryan's stack...but I can eat just as many

Lately we've been eating a lot of pancakes.  For breakfast for dinner, whenever.  I'm in love with this coconut flour pancake recipe from Nourishing Days.  They are melt in your mouth good, and better for you than the average short stack.  Until they're swimming in maple syrup anyway...

Ingredients

•4 eggs, room temperature  (this doesn't seem to matter too much)
•1 cup milk (I use coconut milk)
•2 teaspoons vanilla extract
•1 tablespoon honey
•1/2 cup coconut flour
•1 teaspoon baking soda
•1/2 teaspoon sea salt
•coconut oil or butter for frying

Directions
1.Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
2.In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.

3.Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

4.Serve hot with butter, coconut oil, honey, syrup, or fruit.