Coconut Tapioca Crepes/Pancakes

By : Diana Rodgers | 0 Comments | On : July 3, 2012 | Category : Recipes

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 nuts, as they are a source of lectins, phytates, and enzyme inhibitors. Fry these on a hot, lightly oiled cast iron skillet.

Ingredients:

2/3 cup coconut flour

1 1/3 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 1/3 cup water to thin them)

3 tsp coconut oil for the pancakes (a little more for cooking oil)

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.