Updated: Oct 5, 2019
2/3 cup nut milk of choice (I prefer home made almond milk)
1/4 cup coconut flour
4 large eggs
pinch of salt
Whisk all the ingredients together in a bowl.
Let set ~15 minutes to allow coconut flour to hydrate, then whisk again lightly.
Heat a well greased cast iron or non-stick pan to medium-low heat.
Use a measuring cup (size suggestions in tips) to pour into the center of the pan, then swirl it around before it has time to fully set, getting it to the edges of the pan.
Let it cook until the edges begin to turn up. Don't panic - its not burning.
Gently flip and let cook another 5-10 seconds and evacuate from the pan.
For a 9 inch pan - 1/3 cup batter
For a 7 inch pan - 1/4 cup batter
For a 5 inch pan - 1/8 cup batter
Use a silicon or very flexible plastic spatula for flipping, to avoid tearing.
Fill with any of your favorite sandwich fillings OR with a combination of fruit, jelly, nut butter, and/or coconut cream for a wonderful dessert.