Ingredients
- A couple of tablespoons of water
- Two teaspoons of ghee, smoothly melted
- Four whole eggs
- Half a cup of tapioca flour
- Two teaspoons of coconut flour
- A pinch of sea salt
Step 1
In a mixing bowl, combine the water and ghee, blending them together until well mixed. Next, crack the eggs into the mixture and beat until it turns frothy. Introduce the tapioca flour, coconut flour, and a pinch of sea salt, whisking diligently until the batter achieves a smooth consistency.
Step 2
Now, warm up an 8-inch nonstick skillet over a gentle medium-low flame. Scoop 2 tablespoons of the batter into the skillet, using a swirling motion to spread it evenly across the surface. Let it cook for approximately half a minute before deftly flipping it over to cook the other side for an equal amount of time. Once done, swiftly transfer the cooked pancake to a waiting plate and continue this process with the rest of the batter, creating a delightful stack of deliciousness.
Extra Tips & Suggestions
- 1. Embrace the art of organization: Start by decluttering your pantry and kitchen cabinets to make room for all your ingredients and tools needed for the recipe.
- 2. Utilize vertical space: Consider installing shelves or hanging storage baskets to maximize the vertical space in your kitchen. This will help keep your ingredients easily accessible while cooking.
