Ingredients
¼ cup arrowroot flour
¼ cup coconut flour
¼ tsp baking powder
pinch of salt
2 eggs
1 cup minus 2 tbsp unsweetened almond milk
olive oil for greasing
Directions
In a bowl sift together the coconut flour, arrowroot flour, baking powder and salt and set aside.
In another bowl place the eggs and almond milk and whisk to combine.
Add in the coconut mixture and whisk to combine.
Let the batter sit for 5-10 minutes so it can thicken.
Preheat an 8 inch skillet over medium heat.
Lightly grease with olive oil.
Pour 1/3 cup of batter into the pan.
Swirl the pan so the bottom is evenly coated.
Cook for 3-4 minutes or until the top begins to appear dry and the edges start to brown, then flip carefully using a spatula.
Cook for another 1-2 minutes and then transfer to a serving plate.
