- Preheat oven to 400F. Grease or spray all 12 cups of a standard muffin tin.
- In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, and salt. Add the milk, maple syrup, and vanilla, whisking until smooth, then whisk in the coconut oil until blended.
- Divide the batter evenly among the 12 prepared cups (about 1-1/2 tbsp per cup).
- Bake in the preheated oven for 6 to 8 minutes until set at the centers and edges are golden brown. Transfer to a wire rack and cool in tin for 20 minutes. Using a butter knife, carefully remove the pucks from the cups. Serve warm or at room temperature.
Coconut Flour: I have found that coconut flours vary a lot by brand in terms of their absorbency. This batter should be similar to traditional pancake batter, so if it seems thicker than that, add a little bit more milk.
Milk: Use any nondairy milk, such as almond, hemp or soy milk. Full-fat coconut milk is not recommended. If you are not avoiding dairy, feel free to use dairy milk.
Fat: An equal amount of neutral vegetable oil can be used in place of the coconut oil. If you are not avoiding dairy, feel free to use melted butter or ghee.
Storage: Store the cooled pucks in an airtight container in the refrigerator for up to 5 days.
- Category: Breakfast, Bread
- Serving Size: 3 pucks
- Calories: 160
- Sugar: 8.5 g
- Sodium: 143 mg
- Fat: 6.5 g
- Saturated Fat: 4.9 g
- Carbohydrates: 19.6
- Fiber: 4.9 g
- Protein: 5.6 g
- Cholesterol: 1 mg