Fluffy Coconut Flour Pancakes

In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.

In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well.

Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition.Once all the dry ingredients have been added, blend or process until very smooth.

Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.

Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick.

Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.

Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes.

With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.

Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’

This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.