Finally, a grain-free pancake worth eating! These pancakes are soft, fluffy, easy to make, and so delicious. You’ll never have to eat those hard, chalky, eggy paleo pancakes again!
These pancakes are made with tapioca and coconut flour, which give that light and fluffy texture. Instead of using a half dozen eggs, which seems to be standard in most recipes calling for coconut flour, I incorporate flax seed meal, which helps bind the mixture together and in turn, allows us to use less eggs (Yay for no more eggy-ness!)
I’m a certified, professional pancake eater and I really think you’ll like these:) I hope you give them a try!
- ⅔ cup of tapioca flour
- ⅓ cups of coconut flour
- 2 tbsp flaxseed meal
- 1 tsp of baking soda
- ½ teaspoon of cinnamon (optional)
- pinch of salt
- 1 large or 2 smaller ripe banana(s), mashed
- 2 eggs
- ½ cup of almond milk or other milk of choice (a splash more may be needed if it’s too thick)
- 1 tablespoon maple syrup
- coconut oil, for greasing the pan
- In a large bowl, blend together dry ingredients. Add mashed banana, eggs, milk, syrup, and stir until well combined.
- Pour batter by ¼ cupfuls onto a well greased, hot griddle/pan set on medium-low heat. Flip when bubbles begin to appear on the surface. Cook pancakes until center is set and thoroughly cooked on the inside. Makes about 12 4-inch pancakes.