Coconut Flour Pancakes

Ingredients

• ⅓ cup coconut flour ((heaping cup))
• ¼ cup tapioca starch
• ¾ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup unsweetened oat milk (or other dairy-free milk)
• 1 tbsp neutral oil (I used vegetable oil)
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract

Steps

1. 1

   Gather and measure all ingredients.

2. 2

   In a medium bowl, whisk together the coconut flour, tapioca starch, baking powder, baking soda, and salt until fully combined and lump-free.

3. 3

   In a separate bowl, whisk together the eggs, oat milk, vegetable oil, maple syrup, and vanilla.

4. 4

   Add the dry ingredients to the wet ingredients and stir until smooth. Let the batter rest for 5 minutes so the coconut flour can fully hydrate. The batter should be thick but pourable, similar to classic pancake batter.*

5. 5

   Heat a lightly greased skillet over medium-low heat. Pour about ¼ cup of batter per pancake onto the skillet. The batter should spread slightly but remain small, about silver dollar size.

6. 6

   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2 minutes, until golden brown and cooked through.

7. 7

   Serve warm with your favorite toppings.