Be sure to read the entire post along with these recipe notes and watch the tutorial video within the post for more tips on making perfect pancakes. But note that an incorrect measurement is given for butter in the tutorial video so use the measurements provided in the ingredient list.Original recipe called for 4 eggs, but experience has shown 3 is better and makes the pancakes less eggy. For an even less eggy taste, you can use just the whites for 2 of the eggs. Also, additional cream can be added if batter is too thick.Makes eight coconut flour pancakes. You'll get fewer if the size is bigger than 3-4 inches wide. Nutritional data is based on a 2 pancakes per serving assuming 8 total.The batter should be thick and it will thicken as it sits. Because it's a thick batter, after placing on the griddle, it should be flattened out a bit with the back of a spoon as needed.If the outside browns up before the inside cooks, your cooking temperature is likely too high. Test with a small single pancake before adding more to ensure the temperature is right. This is also a good test to make adjustments to the batter if needed before cooking the entire batch.For dairy-free use coconut oil instead of butter and almond milk (or coconut milk in carton) instead of the heavy cream. To prevent crumbling, add ¼ teaspoon xanthan gum.