Sometimes my cooking really should be part of a comedy act. My kids get a little scared when I make new things b/c they know I'm like a mad scientist that sometimes creates amazing recipes and other times, well, the result should be part of a freak show!

My pancake experiment has been going on for the last few years. I'm always trying to get it right, without success, and so they are particularly reticent about mom saying, 'hey kids, breakfast is ready, it's pancakes.'

So, I took a break for a while and let their fears subside and recently I worked up enough determination to start trying again, determined to get it right so I can enjoy some pancakes, I mean, so I can selflessly serve yummy pancakes to my family:) These are a hit with the whole family! Mission accomplished, they begged me to make them again today. That's when I know a recipe is 'shareable.'

Here's what you'll need:
(you can easily cut this recipe in half if you are only cooking for one or two people or if you just like to make a smaller amount)

• 6 large eggs
• 1/2 cup water
• 1/2 cup plain yogurt
• 1 tablespoon vanilla extract
• 4 tablespoons coconut palm sugar, rapadura or honey
• 1 ½ cups blanched almond flour
• 1/2 + 1/4 cup coconut flour, may need a bit more
• 1/2 tsp celtic sea salt
• 1/2 teaspoon baking soda
• leaf lard, coconut oil, butter or ghee for cooking. I buy my leaf lard from pastured pigs at the farmer's market. If you do not have access to it, you might try making this amazing fat at home. Robb Wolf has instructions for you here.

Instructions:

1. In a blender, add eggs, water, yogurt, vanilla and sweetener.
   Add almond flour, coconut flour salt and baking soda and blend until thoroughly combined. Let sit for a    minute or two to make sure the consistency is good. If it's too thick, add a bit more water and if it's too runny, add a bit more coconut flour, keeping in mind that a little goes a long way b/c it really soaks up any liquid. The batter should be runny enough to pour, but not so runny that the batter flows all over the pan when you pour it in to cook the pancakes.

3. Heat oil, butter or ghee on skillet over medium low to medium heat

4. Scoop 1/4 cup of batter at a time onto the skillet flattening it down if needed so it cooks through. I like to even put a lid over the pan so it cooks through evenly before it burns.

5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side

6. Remove from heat to a plate

7. Repeat process with remaining batter, add more oil to skillet as needed

Should yield enough to have plenty left over to freeze (about 20) for a morning when you are short on time in which case you can take them straight out of the freezer and pop them in the toaster to heat them up. I also sometimes put them in the dehydrator to heat up. I do this with anything that needs to thaw or heat up quickly instead of using the microwave.

Ingredients:

3 eggs

¼ cup coconut oil

2 medium bananas

2 TBS Rapadura (organic whole cane sugar)

10 drops Whole leaf Stevia Liquid

¼ cup coconut flour

¼ teaspoon salt

 ½ teaspoon baking soda

Place eggs, oil, bananas, rapadura and stevia in a Blendtec blender ; blend on medium speed until combined. Add in coconut flour, salt and baking soda and blend until smooth. Scoop ¼ cup batter into a lined muffin pan. Bake at 350° for 20-25 minutes (my batch takes a little over 25 minutes; all ovens are slightly different). Cool and serve with pasture butter, Kerry Gold butter, Strauss butter or raw milk butter. Enjoy!! Makes approximately 8 muffins. I always double the recipe and then there are leftovers after my whole family eats them for breakfast!