Ingredients
(Ingredients can be doubled or tripled in equal amounts to feed more people. Use a 10 to 12 inch skillet when doing so)
1 1/2 Tbls. of organic butter (unsalted or salted)
2 jumbo Eggland’s Best eggs (or 2 large and 1 egg white)
¼ cup milk (I used organic whole, but you could substitute coconut)
½ tsp vanilla (optional)
1 rounded Tbls. Arrowroot
1 Tbls. coconut flour
1/8 tsp. sea salt
Fresh or frozen thawed berries and fruit of choice
Cinnamon (optional)
Directions:
Put butter in an 8-inch cast iron skillet and place in a 425F oven for about 3- 4 minutes until butter is melted.
While butter is melting, mix together eggs, milk, arrowroot, coconut flour, vanilla, and sea salt in blender or food processor on high until smooth. (Normally, and for the picture, I just use a whisk and a bowl;)
Pour batter into hot skillet, swirling pan gently to coat bottom and little bit on sides of pan.
Bake at 425 for 20-25 minutes, until puffed around edges and well browned. Flip onto plate. Garnish with berries of choice and sprinkling of cinnamon if desired.