Savory Herb Coconut Pancakes with Cream Cheese and Lox

I used to love Lox & Cream Cheese on a Bagel. Ooh the creamy texture combined with the salty lox on a crunchy toasted bagel. My mouth is watering just thinking about it. I definitely had been craving this for a few weeks until I decided to try something new. I used a simple coconut pancake recipe, which I tweaked for extra savory-ness and used it as a base for my new "Lox & Pancake." I hope you enjoy as much as I did. Yum yum. This recipe will make two large pancakes or multiple smaller pancakes.

Here is what you will need:

3 eggs

2 tablespoons of coconut flour (more or less depending on density of pancake desired)

1 tablespoon of butter

Salt 

Dill

Smoked Salmon

Cream Cheese

Capers

Herbs de Provence

Directions:

1. Wash and chop your dill (save some as garnish_
2. Beat together eggs and flour with a pinch of salt
3. Add desired amount of dill and herbs to mixture
4. Melt enough butter over medium heat to account for size of desired pancake
5. Pour batter into pan (if making small pancakes, there will be room to pour two or three)
6. After about 1 to 2 minutes (depending on pancake size), flip over and cook another minute to finish it off
7. Repeat steps 4-6 until batter is complete
8. Once ready to enjoy, spread desired amount of cream cheese onto pancake
9. Add smoked salmon and garnish with dill and capers
10. Most importantly, enjoy!!