Combine arrowroot starch, coconut flour, salt, onion powder, garlic powder, and baking powder in a medium bowl and mix to combine.
In a separate bowl, whisk egg with coconut milk, then add the wet mixture to the dry mixture and stir until well incorporated. Allow to sit for 5 minutes for the batter to thicken.
Heat a non stick skillet over medium-low heat and add a little bit of oil to it. Spoon about 1/3 cup of batter into the pan and cook on each side for 2-3 minutes. Sprinkle with fresh or roasted garlic, serve warm.
