This recipe originally came from the Paleo Periodical, but like all things, I have altered it to suit my tastes. the texture is in between egg and pancake, moist but sturdy enough to handle with a spatula, and for the first time, is acceptably very close to the real deal. I would serve this one again and again. It serves two as is, but could be easily doubled, and could be made into traditional pancakes. The addition of fillings is necessary, I think, but filling can be adjusted to suit what you have in the fridge. I've also tried this with shredded butternut squash that I sauteed in butter and pumpkin pie spice, and it comes out very tasty that way, tasting like pumpkin pie. You could probably try carrots and cinnamon and nutmeg for a carrot-cake flavour, too.
2 tbs coconut flour
1/3 cup canned coconut milk
1/4 tsp baking powder
2 tsp vanilla
cinnamon and salt to taste
handful of nuts of choice--I used sliced almonds
Peel, core and slice apples. Saute in oven-proof pan with butter or coconut oil and cinnamon just until they begin to soften. Meanwhile, peel and slice banana. In blender or magic bullet, mix eggs, coconut milk, coconut flour, baking powder and vanilla. Turn on your broiler.
Remove apples, re-oil pan and pour in batter mixture, sprinkling apples, banana and nuts over top. Cover if you have a lid, and continue to cook over medium heat until almost set all the way through and slightly puffy. Move pan to oven, placing about 6" below burner and broil until slightly golden on top.
Divide between 2 people and serve with butter, nut butter, honey or syrup, whatever you like.