Ingredients
- 3 large eggs
- 2/3 cup full fat coconut milk room temperature, blended if needed
- 1/2 Tbsp apple cider vinegar or lemon juice
- 2 Tbsp melted ghee or butter, or coconut oil (liquid but near room temperature)
- 2 Tbsp honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp coconut flour sifted
- 2/3 cup tapioca flour
- 1 tsp baking powder - *see note for making corn free baking powder, if desired
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Coconut oil or ghee for frying
Instructions
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Mix the apple cider vinegar into the coconut milk and allow to sit for at least 5 minutes (this is the “buttermilk”)
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In a mixing bowl, combine the coconut flour, tapioca flour, baking powder* and sea salt. In a separate bowl or large measuring cup, whisk together the eggs, coconut milk/vinegar mixture, melted butter/ghee/coconut oil, honey, and vanilla until well combined.
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Slowly stir dry ingredients into wet until no flour spots show (coconut flour can be stubborn, make sure it’s mixed in.)
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Batter will be thick due to the coconut flour. Gently spread pancakes into a circular shape beginning in the center - do not spread too much since they’ll also spread on their own.
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Made 10 pancakes, cook over med/low heat until bubbles form, flip and continue to cook until golden brown, on medium low heat, adjusting heat to avoid burning the outside while still cooking the inside. Cook in batches, adjusting heat and adding coconut oil or ghee as needed.
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Serve warm with fruit and pure maple syrup if desired. Enjoy!
Recipe Notes
*Note: to make paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.
Nutrition
Calories: 273kcal
Carbohydrates: 27g
Protein: 6g
Fat: 15g
Saturated Fat: 11g
Cholesterol: 110mg
Sodium: 357mg
Potassium: 102mg
Fiber: 5g
Sugar: 8g
Vitamin A: 285IU
Vitamin C: 0.3mg
Calcium: 20mg
Iron: 2mg