Dairy-free and gluten-free pancakes
In a medium bowl, whisk together coconut flour, sugar, baking powder, and salt. Add eggs and almond milk and mix very well until smooth. The batter should be thick enough to stick to the back of a spoon, but thin enough to run off the spoon.
Heat the oil in a nonstick pan over medium heat. Pour about 1/4 of the pancake batter into the pan for each pancake. Drop in blueberries or other mix-ins into the pancakes. When the bottom of the pancake is golden brown, flip and let the other side cook until golden brown.
Coconut Flour Pancakes https://guesswhoscooking.com/2014/02/14/coconut-flour-pancakes-with-blueberry-chia-jam/ February 14, 2014