- 3 eggs
- 3/4 cup coconut milk
- 1 1/2 tablespoons coconut oil
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup rice flour
- 1 tablespoon coconut oil, or as needed
- Beat eggs, coconut milk, 1 1/2 coconut oil, baking powder, and sea salt together in a bowl until smooth. Gradually stir rice flour into the egg mixture until completely incorporated into a batter.
- Refrigerate batter for at least 1 hour.
- Melt enough coconut oil in a skillet over medium heat to coat cooking surface completely. Spoon batter into hot skillet to make 4-inch rounds. Cook pancakes until bubbles form on the top, 2 to 3 minutes. Flip cakes and continue cooking until golden on the bottom, about 2 minutes more.