Fluffy Coconut Flour Pancakes

1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature

4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)

4 eggs (200 g, weighed out of shell) eggs, at room temperature

2 tablespoons (42 g) honey

½ cup + 2 tablespoons (80 g) coconut flour

½ cup (72 g) tapioca flour (or try arrowroot)

⅛ teaspoon kosher salt

2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + ½ teaspoon baking soda + ½ teaspoon tapioca flour or arrowroot)

Directions at glutenfreeonashoestring.com

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