Even though these are made with coconut flour, they really don’t have coconut flavor. The cassava (tapioca) gives it a really nice texture. Cassava was a staple food for pre-Columbian people in the Americas, and is often portrayed in indigenous art. Cassava is the third-largest source of carbohydrates for meals in the world. I prefer these to most “paleo” pancakes because I try to avoid excessive amounts of nuts. Fry these on a hot, lightly oiled cast iron skillet. They’re pictured here in a Cajun Po-Boy Sandwich from Paleo Lunches and Breakfasts on the Go, but you can use them for any wrap or the thicker version as pancakes with your favorite protein on the side.
Coconut Tapioca Crepes/Pancakes
Author: Diana Rodgers
Recipe type: Breakfast
Ingredients
- ⅔ cup coconut flour
- 1⅓ cup tapioca starch (cassava)
- 2 tsp baking powder
- large pinch salt
- 4 eggs
- 2 cups coconut milk (if making recipe for crepes, add an extra ⅓ cup water to thin them)
- 3 tsp coconut oil for the pancakes (a little more for cooking oil)
Instructions
- Combine all dry ingredients, then add the wet ingredients and mix well.
- Heat a little coconut oil and drip some batter in the pan.
- Flip after lightly browned and continue cooking until the other side is brown.
- Continue this process until all of the pancakes are completed.
- If making for children, you can add a little honey to the batter to make them taste sweeter.
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