2tablespoonstapioca flouralso known as tapioca starch
2teaspoonscoconut flour
1teaspoonbaking powder
1egg
½cup(118ml)cashew milk
2tablespoonscashew butter
Splash of vanilla extract
1tablespoonmaple syrup
Instructions
In a large mixing bowl, whisk together the dry ingredients then make a well in the center of the dry ingredients.
Add all the liquids into the center then gently start whisking everything together until the batter forms. The batter will be on the thicker side. If you like a thinner consistency, you can add more liquid but be warned that this will yield more pancakes.
Heat up a skillet over medium-high heat and add a little bit of coconut oil or any kind of cooking fat to the skillet.
Using a 1/3 cup measuring cup, scoop out the batter and place it into the center of the skillet. Cook until bubbles start forming on the top of the pancake then flip and cook the other side until browned and pancake is fully cooked through. Repeat until all the batter is used up.