½ cup coconut milk
3 tablespoons of coconut oil, melted
¼ cup coconut flour
¼ cup tapioca flour
½ teaspoon baking soda
1 tablespoon apple cider vinegar
2 tablespoons of honey
1 tablespoon vanilla extract
- Add the coconut milk and 1 tablespoon of coconut oil to a bowl. Stir.
- Add the coconut flour, tapioca flour, baking soda, and sea salt to another bowl. Stir with a fork.
- Crack the eggs and add them to a bowl. Also, add the coconut milk, apple cider vinegar, and honey. Whisk and then incorporate the flour mixture into the wet ingredients.
- Grease a skillet with coconut oil. Gently spread pancake mixture into a circular shape beginning in the center. Cook over medium-low heat until bubbles form, flip and continue to cook until golden brown. You should make about 6 pancakes. Serve them with maple syrup.