This are so light and fluffy and sweet from coconut flour.
3/4 C. almond milk
2 Tbl. ghee
3/4 C. organic brown rice flour
1/4 C. coconut flour
2 Tsp. aluminum free baking powder
1/2 Tsp. sea salt
Stir quickly and briefly, adding more milk or flour to get the thick batter.
Add 1/2 cup frozen blueberries.
I fry these in a big pan oiled with ghee. The batter is thick so I drop it in the pan and then spread it out. The pancakes are delicate, break easily when taken from the pan with a spatula. They are delicious with the coconut flour. Try add cooked rice instead of coconut flour. Serve with maple syrup.