Ingredients
- 6 tablespoons tapioca starch
- 5 tablespoons coconut flour
- 2 teaspoons baking powder
- Pinch of sea salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons honey
- 3/4 cup ripe banana mashed
- 1/3 cup unsweetened vanilla almond milk
Instructions
- In a small bowl, whisk together the starch, coconut flour, baking powder, and salt.
- In a large bowl, whisk together the eggs, vanilla, and honey until well mixed. Add in the banana and almond milk and whisk until well mixed.
- Whisk the dry ingredients into the wet until well combined. Let stand for 5 minutes so the coconut flour begins to absorb the moisture. Grease a griddle with coconut oil and preheat it to 350 degrees Fahrenheit.
- Drop the pancake batter by 1/4 cup scoops, spreading it onto the griddle just slightly. Cook until the bottom is golden brown and bubbles begin to form on the top, about 6 minutes. Gently flip and cook for an additional 5 to 6 minutes.
- DEVOUR!
