Ingredients
Scale
- 4 large eggs, at room temp
- 1 cup coconut milk or almond milk
- ¼ cup coconut oil or ghee, melted and cooled, plus more for the pan
- 1 Tbs maple syrup or Lakanto Maple-Flavored Syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar (optional)
- 1½ cups blanched almond flour
- ½ cup arrowroot flour
- 3 Tbs coconut flour
- ½ tsp baking soda
- ¼ tsp sea salt
Instructions
- Heat a spoonful of coconut oil on a griddle (I use cast iron) on medium heat.
- In a large bowl (you can use a stand mixer or do it by hand) whisk together all the wet ingredients, until frothy.
- In a medium bowl, mix together the dry ingredients. Mix the dry into the wet, and stir until all the lumps are gone.
- Now, let the batter sit for 5 minutes, to let the coconut flour absorb the moisture. Give the batter a quick stir.
- Spoon the batter (approx. 3 Tbs at a time) onto the greased & heated pan. Spread out with the back of a spoon to make wider, thinner pancakes. Flip each one after 2 minutes, or until they are very bubbly and golden brown.
- Grease your pan with more coconut oil, and repeat the cooking process until all your batter is gone. Enjoy!