Who doesn't love starting their Saturday with a short stack of hot pancakes drizzled with maple syrup? Even if you're gluten-free or grain-free, you can still enjoy this Paleo-friendly version of the traditional breakfast treat.
In a large bowl, whisk together the coconut flour, baking powder, and salt.
In a medium-sized bowl, whisk together the coconut oil, honey, eggs, almond milk, vanilla extract, and orange and lemon zests. Pour this mixture into the flour mixture and fold to combine, breaking up any large lumps in the batter.
Heat a tablespoon or so of coconut oil in a large skillet over medium heat. Pour small 1/4 cupfuls into the skillet and cook until the bottom has turned golden brown, 2 minutes. Flip and cook until browned on other side. Continue cooking until all batter has been used, adding more coconut oil to the skillet as needed. Serve warm with maple syrup or coconut nectar.