Gluten Free Vegan Pancakes

Serves: 3 to 4
Yields: 10 small pancakes
Note: To make pancake for just 2, make 1/2 of this measurement, that are in the brackets

2 and 1/4 cup coconut milk (1 cup + 2 tbsp)
1 tsp apple cider vinegar (1/2 tsp)

In a medium bowl, combine coconut milk, apple cider vinegar. Set aside for 5 minutes.

2 tbsp maple syrup (1 tbsp)
1/4 cup melted coconut oil (MUST MELT IT) (2 tbsp)
2 tsp vanilla extract (1 tsp)

In the coconut milk / vinegar bowl, add maple syrup, melted coconut oil and vanilla extract and mix well.

1 cup white rice flour / sorghum flour (1/2 cup)
1/2 cup tapioca flour (1/4 cup)
1/4 cup coconut flour (2 tbsp)
1 tbsp flax seed meal (1/2 tbsp)
1/8 tsp salt (1/8 tsp)
1 and 1/2 tsp baking powder (3/4 tsp)
2 tbsp coconut palm sugar (1 tbsp)

Combine dry ingredients in a large bowl.

Add wet ingredients into the bowl of dry ingredients. Mix until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Scoop pancake batter into 1/4 cup circles, cook until a fair amount of bubbles appear on the surface, flip and then cook for 2 to 4 minutes.

Source: thefitchen
Taste Note: Tastes AWESOME