Ingredients
2 tablespoons coconut oil
7 eggs
1 1/4 cups unsweetened coconut milk
1 cup spelt flour
1/2 teaspoon Himalayan pink salt
Method
Sources
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dataset
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Gathered
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Rotating stand for smooth cake frosting and decorating
Ancient grain flour — nutty flavor, easier to digest than wheat
Wire leveler for perfectly flat cake layers
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Preheat oven to 375 degrees F (190 degrees C). Put coconut oil into a 9x13-inch baking dish. Place baking dish in the preheated oven to melt coconut oil, about 3 minutes. Whisk eggs and coconut milk together in a large bowl. Whisk in spelt flour and salt to make a smooth batter. Pour batter into the hot baking dish. Bake in the preheated oven until puffed and golden, rotating the baking dish once halfway through, about 18 minutes.