CASSAVA FLOUR COCONUT PANCAKES 

These light and fluffy pancakes will have the family out of bed and chirping around the breakfast table every time! 

INGREDIENTS: 

• 1 cup Water (hot, divided)
• 9 grams Gelatin
• 1 cup Plain Coconut Milk (warm)
• 3/4 cup Coconut Flour
• 1/2 cup Cassava Flour
• 1/4 tsp Sea Salt
• 2 tbsps Coconut Oil (divided)

METHOD: 

1. Place half the boiling water in a large bowl and sprinkle the gelatin over top.
2. Set aside for five minutes to dissolve, then whisk in the warm coconut milk. In a bowl, combine the coconut flour, cassava flour, and salt, then transfer it to the coconut-gelatin mixture.
3. Stir together until well combined and there are no clumps. Add additional water as needed, until the mixture is easy to scoop and spread.
4. Heat a bit of the oil in a large non-stick pan over low-medium heat. Scoop 1/4 cup of the batter into the pan and cook for three to four minutes per side.
5. Transfer to a plate and repeat with the remaining oil and batter. Divide onto plates and add your desired toppings.