Gone are the days when pancakes needed wheat flour, buttermilk, and butter to be delicious. Working from our waffle recipe, these pancakes have none of the taboos but are as good as the traditional ones, and better for you. They are less richly colored than wheat-flour pancakes; but to the good, also somewhat crisper at the edge. The coconut flavor will not be too strong.
Yield: Makes 12 regular or 24 silver dollar pancakes
¼ cup tapioca flour
½ cup garbanzo bean (chickpea) flour
½ cup potato starch
1 cup white rice flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup coconut milk
½ cup safflower oil
Mix the dry ingredients in a medium bowl. 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.
Pour ½ teaspoon of the remaining oil into a 9-inch skillet over high heat. When the oil shimmers, pour ¼ cup batter into the pan (or use 2 tablespoons to make each silver dollar pancake) and reduce the heat to medium. Cook until the edges are crisp and many bubbles appear on the surface, about 2 minutes. Flip over with a spatula and cook for 1 to 2 minutes more. Transfer the pancake to a plate and put in a slightly warm oven. Add another ½ teaspoon of oil to the pan; repeat until all the batter is used.