Pancakes

• 1/4 cup tapioca flour
• 1/2 cup garbanzo bean (chickpea) flour
• 1/2 cup potato starch
• 1 cup white rice flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup coconut milk
• 2 eggs
• 1/2 cup safflower oil

1. Mix the dry ingredients in a medium bowl.
2. Whisk coconut milk, eggs, and 3/8 cup of the oil together in another bowl, and then whisk them into the flour mixture until well combined.
3. Pour 1/2 teaspoon of the remaining oil into a 9-inch skillet over high heat.
4. When the oil shimmers, pour 1/4 cup batter into the pan (or use 2 tablespoons to make each silver dollar pancake) and reduce the heat to medium.
5. Cook until the edges are crisp and many bubbles appear on the surface, about 2 minutes.
6. Flip over with a spatula and cook for 1 to 2 minutes more.
7. Transfer the pancake to a plate and put in a slightly warm oven.
8. Add another 1/2 teaspoon of oil to the pan; repeat until all the batter is used.

tapioca flour, garbanzo bean, potato starch, white rice flour, baking powder, kosher salt, coconut milk, eggs, safflower oil

Taken from www.cookstr.com/recipes/pancakes-2 (may not work)