Heat a griddle or pan over medium/medium-low heat.
Melt the coconut oil and set aside.
In a large bowl, whisk together the cassava flour, coconut flour, baking powder, baking soda, and sea salt.
In a separate bowl, whisk together the honey, vanilla eggs, non-dairy milk, and vinegar.
Stir the wet ingredients into the dry, then stir in the coconut oil. The batter should be thick but pourable. If the batter is too thick, add additional non-dairy milk, 1 Tbsp. at a time, until desired consistency. It seems to be different for everyone, but I usually end up using right at 1 cup of non-dairy milk.
Add about ½ - 1 tsp. of oil to the pan or griddle, if needed, and pour in ⅓ cup of batter.
Gently spread out the batter with the back of a spoon so it's not too thick. Cook for 2 to 3 minutes, or until there are bubbles in the center of the pancake and the bottom is nicely browned.
Flip and cook until cooked through and the other side is browned as well. Set aside and repeat with remaining pancakes.
A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
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).
Leftovers can be stored, covered, in the fridge for up to 5 days or frozen for 1 to 2 months. To freeze, place in a freezer-safe baggie with a piece of parchment paper between each pancake to keep them from sticking together. To reheat frozen pancakes in the microwave, heat for about 20 seconds per pancake, or until heated through. To bake, place in a single layer on a cookie sheet and cover with foil. Then, bake at 350 degrees for 8 to 10 minutes, or until heated through. They can also be toasted, just be sure to watch them so they don't get crispy!
A problem I've had with cassava flour is that it occasionally yields gummy results. I think this is due to the cassava settling in the bag. This is important because if you scoop it out of the bag after it's settled, you're getting way more flour than if you stir it or sift it first. 1 cup of cassava flour that is scooped is 6 oz, while 1 cup that has been sifted is 5 oz. - that's a pretty big difference! To fix this, I recommend sifting (or at least thoroughly stirring) before using it. Then, spoon the flour into the measuring cup instead of scooping it in and level it off with the back of a knife. This ensures that you're getting the correct amount of flour and that the recipe will not turn out gummy.
I've noticed cassava flour is very finicky. Some people are needing more liquid than others to achieve a perfect pancake consistency. Because of this, I only put ¾ cup of non-dairy milk in the recipe card. Then, just add more as needed. I usually use right at 1 cup. The batter should be thick, yet pourable.
I have only tested this recipe with Otto's Cassava Flour. Other brands may lend different results.
Do not turn the heat up too high! If the heat is too high, they will burn on the outside before the center is cooked through.