1 cup of coconut flour
1 cup arrowroot flour
1 tsp baking powder
1 tsp baking soda
2 pinches of Himalaya salt
Lots of vanilla from vanilla grinder ( if you are using vanilla 2 tsp added to the wet ingredients)
2 tins of ayam full fat coconut milk
6 eggs whisked
I make these without honey and find that we don’t need it, but if you need them to be a bit sweeter add 1-2 tblsp of raw honey to the wet ingredients
Combine all the dry ingredients into a large bowl.
In a separate bowl whisk the egg and add the coconut milk, vanilla and honey if you are using it.
Whisk until combined.
Add wet ingredients to the dry and whisk until well combined.
Heat a non stick fry pan over med heat add some coconut oil.
Spoon about 3 desert spoonful of the mixture into frypan, cook for 1-2 min or until golden brown then flip the pancake and cook for a further 1-2 mins.
Serve as a breakfast or a snack with coconut custard, blueberries and grain free muesli.