Potato Coconut hotcakes

[mific]

This is for the Breakfast category.

Ingredients (makes 4 x 6 inch hotcakes)
1/2 cup coconut flour
1/2 cup potato flour
1 tsp baking powder
A good shake of salt
(optional) 2 Tbsp sugar or granulated stevia etc. Depends if you like your hotcakes/pancakes a bit sweet or not.
1 cup milk (can sub with non-dairy like soy milk)

Directions

• Mix all in a bowl until smooth.
• Melt 1 Tbsp butter in a large frying pan (or can use coconut oil or light olive oil etc.). Drop in the batter mixture to make hotcakes not more than 6 inches across (harder to flip if they're too big). Cook well until very brown, but not burnt, then flip and cook the other side. If they're well-cooked the outer part gets crispy, which I like, also you can't flip them if they're underdone.
• Serve with melted butter (or not, if non-dairy) and maple syrup or similar - I tried date syrup which was great, too. Or use whatever toppings you usually like on hotcakes/pancakes. Excellent with bacon if you eat bacon.

These taste good and the batter holds together well enough for easy flipping once well-cooked. A bit glutinous inside the crispier outer layer, so don't make them too thick. Shaking the pan side to side will make the dollop of batter spread out. These can be a dessert as well, if served with syrup and whipped cream etc. I experimented with a few batter mixes before settling on this one. I thought golden flax flour might be good in it but it made the batter too thick and elastic. It tasted fine but was very hard to spread in the pan, and made the hotcakes thick and really glutinous, and a lot harder to flip.