Paleo Pancakes

pancakes
2 c Cassava Flour (I use this one!)
1 1/2 t baking powder
1/2 t baking soda
pinch of Himalayan pink salt
2 pasture-raised eggs, room temperature
1 c full-fat coconut milk (or any kind of milk you prefer)
1 T fresh lemon juice
1 t vanilla extract
2 T honey
2 T coconut oil, melted and cooled slightly (you could also use butter or ghee if you prefer) plus more for greasing griddle

topping ideas
a smear of grass-fed butter, room temperature
a drizzle of pure maple syrup or honey
fresh banana slices + toasted coconut + almond butter drizzle
yogurt and fresh strawberries and blueberries
a spread of your favorite jam

In a glass measuring cup, whisk together the coconut milk and lemon juice and set aside.  In a medium bowl, whisk together the cassava flour, baking soda, baking powder, and salt and set aside.  In a large bowl, whisk together the coconut oil and honey until combined.  Whisk in the eggs, vanilla, and coconut milk mixture until combined.  Add the dry mixture into the wet and whisk to combine. 

Heat a large skillet or griddle over medium-low heat.  When pan is heated, add a little coconut oil to grease the surface of the skillet.  Using a 1/4 cup measuring cup, scoop the batter and pour about 3-4 pancakes onto skillet (depending on how large your pan is) and cook for about 3 minutes, until bubbles begin to form on top of the pancakes.  Take a peak at the bottom of the pancakes and flip when golden-brown.  Cook for another 2-3 minutes.  Repeat with the rest of the batter, adding more coconut oil to the skillet as needed.  Serve immediately.  If you want to make all the pancakes at once before you serve, you can keep them warm in a 200 F oven on a baking skeet until ready to serve.

*Important Note: I tested this recipe several times using Terrasoul cassava flour but I've since tested using other brands of cassava flour and have noticed that not all cassava flours are milled to the same texture.  Some may be finer than others so if you're using a different brand of flour, start out with a tad less flour than the above recipe and adjust the coconut milk or add a little water as necessary to reach a thick but pourable batter.