Coconut Flour Pancakes

• ¼ cup coconut flour
• ⅛ cup tapioca flour (or arrowroot powder), optional
• ½ teaspoon baking soda
• pinch of salt
• 2 eggs, room temperature
• 2 tablespoons melted coconut oil
• ⅛-1/4 cup coconut milk
• ½ tablespoon maple syrup

INSTRUCTIONS

1. Heat a lightly greased pan or griddle to medium-low.
2. In a small bowl whisk together coconut flour, tapioca flour, baking soda and salt until well combined.
3. In a medium bowl, mix together eggs, coconut oil, ⅛ cup coconut milk and maple syrup. Add the dry mix and whisk until fully combined. Since there is no gluten in this recipe, you don’t have to fear overmixing.
4. Let the batter stand for 3-5 minutes. It will thicken as the coconut flour absorbs much of the liquid. The batter should be quite thick after resting. If, however, it seems dry and clumpy, add the remaining coconut milk 1 tablespoon at a time, until a thick batter forms.
5. Drop 2 tablespoons of batter per pancake onto the preheated griddle or pan and spread the batter out a little. Cook for about 3 minutes before flipping carefully (I use 2 spatulas, or a spatula and fork). Then cook the other side for a couple more minutes.
6. Keep a close eye on the pancakes, as they burn easily.
7. Serve hot with toppings of choice (butter, whipped coconut cream, maple syrup etc.)