📖 Instructions

1. First, add the coconut flour, tapioca flour, baking powder, and sea salt to a large bowl. Whisk them together to ensure they are fully combined. This step is crucial to evenly distribute the baking powder, ensuring a fluffy end result. *pro-tip: Avoid clumping by sifting your flour.
2. In your blender, combine the eggs, coconut milk, melted coconut oil, vanilla extract, and a touch of maple syrup. Blend until smooth and creamy. This mixture should be silky, with no lumps.
3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together until just combined. Be careful not to overmix! A few small lumps are perfectly fine and will prevent the pancakes from becoming tough.
4. Heat a lightly oiled skillet or griddle over medium heat. You can use coconut oil or ghee for this, ensuring a nice, even cooking surface. The skillet is ready when a drop of water sizzles and evaporates quickly.
5. Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Allow the pancakes to cook for 2-3 minutes per side, or until golden brown and cooked through. Keep an eye on the heat to avoid burning.
6. Flip the pancakes carefully with a thin spatula and cook for another 2-3 minutes on the other side. You'll know they're ready to flip when bubbles start to form on the surface and the edges look set.
7. Transfer the cooked pancakes to a plate and top with your favorite berries, a drizzle of maple syrup, and a sprinkle of chopped nuts. I love using fresh raspberries, blueberries, and a handful of toasted almonds. These pancakes are also amazing with a dollop of coconut cream!