These nut free & paleo pancakes are big, soft, and tender made with a combination of cassava and coconut flour to give them a great texture.For grain free baking powder, mix together 1 part baking soda with 2 parts cream of tartar and 2 parts starch (tapioca, potato, or arrowroot).
Mix the non-dairy milk with vinegar in a small bowl and set aside.
In a large bowl, whisk together the dry ingredients.
In another bowl, whisk together all of the wet ingredients (including the milk mixture) except the coconut oil, so it doesn't solidify.
Stir the wet ingredients into the dry, then stir in the coconut oil. Batter should not be lumpy and will be thick but creamy. If batter is too thick, add additional non-dairy milk 1 Tbsp. at a time until desired consistency. Batter tends to thicken over time as the flour absorbs the milk.
Add about ½ tsp. of coconut oil and swirl around pan until it melts.
Pour ¼ C of batter into the preheated skillet and slightly spread out the batter with the back of a spoon so it's not too thick. Cook until the edges look dry and the bottom is a nice golden brown.
Flip and cook until cooked through. Set aside and repeat with remaining pancakes.