Fluffy Coconut Flour Pancakes

Coconut flour is very high in fiber, but it actually has more net carbs (carbs minus fiber) than almond flour. Generally, coconut flour and almond flour are great partners in Paleo baking, as they balance each other quite well in recipes. In this recipe, though, I lightened up the coconut flour with tapioca starch.

INGREDIENTS

1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
4 eggs (200 g, weighed out of shell) eggs, at room temperature
2 tablespoons (42 g) honey
1/2 cup + 2 tablespoons (80 g) coconut flour
1/2 cup (72 g) tapioca flour
1/8 teaspoon kosher salt
2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)

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.
For more recipe... https://glutenfreeonashoestring.com/coconut-flour-pancakes/