By Dr. Justin Marchegiani

This is a great low carb yummy recipe I found online and I have doctored up just a little.  It taste just as good as regular pancakes with out the extra carbs, sugar and indigestion…  Maple syrup optional!

Makes about 4, 6 inch pancakes…

Paleo Pancakes:

-1/4 cup of coconut flour

-3 to 4 eggs

-1/4 cup of coconut milk

-Optional: honey

-Mix everything together

-Put coconut oil on a low to medium tempered frying pan.

-Blueberries can be added once cooking begins.

-Cook till golden brown on each side then flip.  Tip, if you want to make the pancakes thicker, let the batter cook for 30seconds or so, then add a little bit of batter on top of the partially cooked pancake.

-Add some  butter while the pancake is hot.

-Maple syrup can be used, if you are looking to cut the sugar you can use some unsweetened apple sauce like I did on mine. Warming the apple sauce before putting it on your pancake can be really good too.

PS:  Grade A maple syrup has less sugar then grade B, FYI!

-Viola…Enjoy!

By Dr. Justin Marchegiani,

With help from Shelly Mudd