Egg-free basic pancake

Ingredients

• 280 g Almond flour
• 220 ml Low-fat coconut milk
• 2 tbsp Melted coconut oil
• 2 tbsp Lukewarm water
• 1 1/2 tsp Baking soda
• 1 tbsp Maple sugar
• 1 pinch Salt

Method

1. Mix together almond flour, baking soda, maple sugar, and salt in medium bowl.
2. Combine coconut milk, 1.5 tablespoons of coconut oil, and water. Add to dry ingredients.
3. Stir just until blended. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
4. Pancakes are ready when the edges begin to appear dry and you can notice bubbles on the surface.
5. Use a quick flip with a broad spatula to turn pancakes. Bake each side until brown and dry.