Took inspiration from She Cooks She Cleans
1 cup of coconut milk (I use coconut quench)
½ cup coconut flour
2 teaspoon vanilla essence or powder
1 tablespoon honey
1 teaspoon baking powder
In a small bowl, beat eggs vigorously until frothy for 2 minutes. Mix in milk, vanilla and honey.
In another bowl combine the dry ingredients: coconut flour and baking soda.
Stir the wet mixture into the dry; mix WELL. There is no need to worry about over-beating with coconut flour. Allow to sit for at least 5 minutes. Batter should be really thick.
Add coconut butter to a non-stick fry pan and place medium heat. Ladle the batter onto the pan. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.