Ingredients
- 4 large eggs
- 1 cup unsweetened coconut milk beverage (from a carton, not a can)
- ¾ cup almond flour
- ½ cup coconut flour
- ½ cup tapioca flour
- ⅓ cup melted coconut oil
- ¼ cup shredded unsweetened coconut
- 2 tbsp organic evaporated cane juice
- 1 tbsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp sea salt
Preparation
Step 1
Preparation1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides if necessary with a rubber spatula.2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant ¼ cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown, 1½ to 2 minutes more.3. Serve warm with optional toppings such as sliced bananas, shaved dark chocolate and a drizzle of maple syrup, if desired.NOTE: These pancakes are delicate, so take extra care if freezing. Use an airtight container with parchment paper between the layers. Reheat on a parchment-lined sheet in the oven at 300°F until warmed through, 5 to 8 minutes.