Let eggs warm to room temperature so they don't cause the coconut oil to harden when added.
20-40 minutes, depending on size on griddle
24 pancakes (about 3" diameter)
3 large eggs
2 tbsp (28g) coconut oil, plus extra for greasing griddle
1 tbsp honey or maple syrup
2 tsp vanilla
1 can light coconut milk
1/2 c. coconut flour, sifted
1/2 c. almond flour
1/4 c. flax flour
1/4 c. Manitoba Hemp Hearts
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp sea salt
2 tsp baking soda + 2 tsp cream of tartar (could replace with baking powder)
juice of half a lemon
Beat eggs in a large mixing bowl.
Add remaining wet ingredients (except lemon juice) and mix well.
Mix dry ingredients together and whisk into wet ingredients just until combined.
Stir in lemon juice.
Heat griddle and melt about 1 tbsp coconut oil.
Use 1/8 c to measure batter and pour onto griddle.
Let cook until top appears dry and edges are firm (approx 5 minutes). Flip and cook another 5.
Remove to plate and cook remaining pancakes.