A nut-free, grain-free, dairy-free, and sugar-free take on traditional American breakfast.
Mix the apple cider vinegar into coconut milk and allow to sit for at least five minutes. This is the "buttermilk."
In a mixing bowl, combine coconut flour, tapicoa flour, ground flax, baking soda, and sea salt. In another bowl, whisk together the eggs, coconut milk/vinegar mixture, liquid coconut oil, honey, and vanilla until well combined. Slowly stir the dry ingredients into the wet ingredients until no clumps remain. Coconut flour can be stubborn so take your time.
Pour batter onto skillet pan coated with a little coconut oil for frying. Cook over medium to low heat until bubbles form, then flip and cook until golden brown. Add more coconut oil to the pan as needed for sticking.
Serve with maple syrup, honey, or fresh fruit and enjoy!