2 cups ground shredded organic coconut (grind in small bullet type blender to flour consistency)
1/2 cup almond flour or blanched almond meal
1/4 cup tapioca starch
1/2 t sea salt
2/3 t aluminum free, gmo free baking powder
1 T applesauce or yacon syrup or coconut sugar (just enough to brown them)
1 T inulin
4 shakes stevia
1 egg (optional)
2 T melted organic ghee or butter
add non dairy milk or water to blend above to proper pancake consistency.
Pre heat oiled pan to low-med (ideally in a cast iron pan) and pour pancakes. Flip after dry bubbles form on upper side.
Quite lovely with just a bit of butter but those in later stages can have pureed fruit.