My kids asked for pancakes this weekend, and I will confess I haven't made the breakfast treat in ages. While I didn't eat a plate of these myself, I did give a taste and think they might just be my best grain-free pancakes yet!
My goal was to come up with a nut-free recipe, and I wanted to test out using tapioca starch as I've had such great results using it in pizza dough.
I found a few recipes online that all used equal parts coconut flour and tapioca starch, and used a blender to combine the ingredients. I didn't use much added sweetener, as I added fruit (my son enjoyed the banana pancakes I'm showing here, but I made a blueberry version for my daughter).
3 eggs, whisked
1/2 cup coconut milk
1 tbs. vanilla extract
1 tbs. maple syrup or raw honey
1/2 cup each sifted coconut flour and tapioca starch
1 tsp. baking soda
1 tsp. ground cinnamon
pinch of salt
coconut oil, for greasing pan
sliced/chopped fruit of choice
Combine eggs, coconut milk, vanilla and sweetener in a blender. Add dry ingredients and mix again until well-blended.
Allow batter to sit for 5-10 minutes.
Grease a griddle over low heat with coconut oil. Drop batter by 1/4 cup spoonfuls (it will be thick) and spread out with a spoon or spatula. Drop a little of the chopped or slice fruit into the batter.
Cook for 1-2 minutes, then flip.