Fluffy Coconut Flour Pancakes

Fluffy Coconut Flour Pancakes

Ingredients:

• 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
• 4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
• 4 eggs (200 g, weighed out of shell) eggs, at room temperature
• 2 tablespoons (42 g) honey
• 1/2 cup + 2 tablespoons (80 g) coconut flour
• 1/2 cup (72 g) tapioca flour (or try arrowroot)
• 1/8 teaspoon kosher salt
• 2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)

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