100g Coconut Flour
1/2 tspn Baking Powder
Pinch of Salt
3 tbspns Any Milk or Nut Milk Alternative
2 tbspns Melted Butter or Oil
3 Eggs, Beaten
2 tbspns Maple Syrup
1/2 tspn Vanilla Extract
Coconut Flakes and Maple Syrup for topping
In a medium bowl, combine coconut flour, baking powder and salt, and mix wel
In a large bowl, combine almond milk, butter, eggs, maple syrup and vanilla extract, and mix very well
Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved
Heat a little butter over low heat in a non-stick pan, and pour a small blob of batter in the middle of the pan
Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown
Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing
Repeat until all the batter is used up
Serve pancakes with maple syrup and coconut flakes