Updated: Oct 5, 2019
1 cup almond flour
1/3 cup coconut flour
2 tablespoons coconut sugar
1 tablespoon apple cider vinegar
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
Whisk all the liquid ingredients together to combine.
Whisk the dry ingredients EXCEPT the baking soda together and let set for 10 minutes. This is to let the coconut flour absorb the liquid it needs to.
Heat up and grease a cast iron skillet or non-stick pan of choice over medium low heat.
Whisk in the baking soda just before you are ready to start cooking.
Use a 1/4 cup measuring cup to pour each pancake to keep them uniform and easy to flip. cook on one side until mostly done, flip and let the other side brown.
They will darken quickly but not taste burnt. If they do taste burnt, turn your stove down a touch lower.
Don't skimp on the oil! You are pan frying these pancakes!
Use refined coconut oil, avocado oil or regular (not virgin) olive oil for greasing the pan. If you see smoke coming off the oil, it's too hot or it's the wrong kind of oil.