Combine arrowroot starch, coconut flour and salt 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 on the counter top for 5-10 minutes for the batter to thicken.Heat a 9” pan over medium-low heat and add a little bit of oil to it, then 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 and drizzle with olive oil; serve warm.