Best ever, can't believe they're healthy, lo-carb pancakes

These are the awesome sauce! The kids gobble them up & will eat them cold out of the fridge! I think this will be our definitive pancake recipe. Don't be scared by the coconut oil! Yes it is saturated, but the fatty acids are medium chain fatty acids and are actually very healthy for you! It does not raise your LDL. The coconut plant is amazing, and it also provides antifungal properties. It also has a very high smoke point. It's a great all around oil.

INGREDIENTS:
1 cup whole grain spelt four
1 cup garbanzo bean flour
3 scoops Vanilla Whey Protein Powder (I use Market Pantry)
3 tsp Argo Aluminum Free Baking Powder
1 tsp Sea Salt (the real kind - pink!)
3 eggs, beaten (I use a local cage-free, vegetarian fed brand, but you can use Eggland Best, to0)
2 cups Unsweetened Almond Milk (give or take - to reach the consistency you like)

4 TBS Raw, Virgin Coconut Oil (put in a tsp per batch - I get 4 to a large pan, put a new spoonful before adding the batter in each batch)


DIRECTIONS:

• Add & Mix all dry ingredients with your fingers
• Add beaten egg, and slowly add milk to desired consistency
• Heat oil in the pan till it shimmers
• Drop about 1/3 ladle of batter 4 times in the pan
• Cook till golden on the bottom, and the sides are dry and the top is bubbly, flip and brown the second side
• Continue with remaining batter
• Serve with fruit compote or syrup

Nutrition per pancake (recipe makes 18):

Calories: 122
Carbs: 10g (less than half the carbs of traditional pancakes!)
Fat: 5g (this includes the oil for frying - regular pancakes 1.5g each WITHOUT the oil)
Protein: 8g (regular pancakes average 2.5g ea)
Fiber: 2g
Potassum: 145g (WOW!)