Servings: 8 Pancakes

 Prep Time: 5 minutes

 Cook Time: 15 minutes

Ingredients:

Avocado Oil or Coconut Oil for greasing pan, as needed

1 cup Cassava Flour (5 oz)

¼ cup Coconut Flour

½ tsp. Baking Powder

¼ tsp. Baking Soda

½ tsp. Sea Salt

2 Tbsp. Honey

½ tsp Pure Vanilla

3 large Eggs

¾ Cup Non-Dairy Milk + more as needed, see notes below

1 tsp White or Apple Cider Vinegar

3 Tbsp. Coconut Oil melted (or avocado oil)

Instructions:

1. Heat a griddle or pan over medium/medium-low heat.

2. Melt the coconut oil and set aside.

3. In a large bowl, whisk together the cassava flour, coconut flour, baking powder, baking soda, and sea salt.

4. In a separate bowl, whisk together the honey, vanilla eggs, non-dairy milk, and vinegar.

5. Stir the wet ingredients into the dry, then stir in the coconut oil. The batter should be thick but pourable. If the batter is too thick, add additional non-dairy milk, 1 Tbsp. at a time, until desired consistency. It seems to be different for everyone, but I usually end up using right at 1 cup of non-dairy milk.

6. Add about ½ - 1 tsp. of oil to the pan or griddle, if needed, and pour in ⅓ cup of batter.

7. Gently spread out the batter with the back of a spoon so it's not too thick. Cook for 2 to 3 minutes, or until there are bubbles in the center of the pancake and the bottom is nicely browned.

8. Flip and cook until cooked through and the other side is browned as well. Set aside and repeat with remaining pancakes.