Ok ok, before you all jump down my throat and say that Tapioca flour is not Paleo, I’ve been trawling the internet and opinions differ. From what I understand Tapioca flour is extracted from the cassava root so although it is grain free it still contains starch much like sweet potatoes or pumpkin. These pancakes are still gluten free & lactose free something I thought pancakes could never be!
I woke up this morning and had a craving for pancakes. We’ve been eating a lot of eggs for brekkie (omega 3 low cholesterol ones) and I fancied a change. They turned out a million times better than I had ever hoped they would and took all of 3 mins to make so I had to share!
This recipe makes the European crepe type pancakes rather than the American Diner style ones, for a thicker pancake increase the amount of tapioca flour used.
- 1/2 cup of Tapioca flour (the equivalent of a 100ml measuring spoon)
- 1 Banana mashed up
- 1 Egg
- 50ml Almond milk
- A drop of coconut or olive oil for frying
Serving: 3 pancakes
It honestly is this simple: In a bowl, mix the flour and egg until its all combined. mash the banana into the mixture then add the almond milk. the batter will be a little lumpy from the banana but it cooks fine.
Heat a little coconut or olive oil in a pan – literally only a drop if you are using a non stick pan. ladle the mixture into the pan and cook like a normal pancake. you can even flip them as you would normally!!
As these contain banana they are better as a sweet pancake, we served it with diced peach and maple syrup (Also a grey one on the Paleo scale but a tiny drop gives a lot of flavour!)
These were excellent!! will definitely but trying these again!!