Makes 14 pancakes

2/3 cup chickpea flour

6 tablespoons coconut flour

1 & ½ tablespoons potato starch

2 & ½ teaspoons gluten-free baking powder

½ teaspoon fine sea salt

1 cup well-stirred full-fat coconut milk

2/3 cup water or coconut water

1 tablespoon psyllium husk

2 tablespoons coconut sugar

2 tablespoons melted virgin coconut oil

1 teaspoon gluten-free vanilla extract

Additional melted virgin coconut oil

In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt. In a medium bowl, whisk together coconut milk, coconut water and psyllium. Let stand for 10 minutes to thicken. Whisk in coconut sugar, 2 tablespoons coconut oil and vanilla until blended.

Add the coconut milk mixture to the flour mixture and stir until just blended.

Heat a griddle or skillet over medium heat. Brush with coconut oil. For each pancake, pour about ¼ cup batter onto griddle. Cook until bubbles appear on top. Turn pancake over and cook for about 1 minute or until golden brown. Repeat with the remaining batter, brushing griddle and adjusting heat as necessary between batches. Refrigerate pancakes between sheets of waxed paper, tightly covered in plastic wrap, for up to 2 days or freeze, enclosed in a sealable plastic bag for up to 1 month. Let thaw at room temperature or defrost in the microwave.

Courtesy of The Complete Coconut Cookbook by Camilla V. Saulsbury, 2014 © www.robertrose.ca. Reprinted with permission.

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