Breakfast is arguably the best meal of the day – especially when pancakes are involved! I love breakfast not just because it helps set the tone for the day, but also because sweet and savoury dishes are both options.
For those of you who *also* have a sweet tooth, you will love my weekend pancake recipe. It is totally adaptable and you can add any toppings you like – ie. blueberries, bananas, or even chocolate chips! I love topping them with a touch of maple syrup and some coconut cream for added healthy fats.
Tapioca flour might be an ingredient in this recipe that does not live in your pantry. I had never bought tapioca flour until I decided to make grain free pancakes. Tapioca flour is a grain free flour made from the root of a cassava plant. It is high in carbohydrates, calcium and B vitamins. It can be found at any health food store or health section of any grocery store and is a great staple for gluten free baking.
Back to the pancakes! They are super filling and nutritious and don’t require a lot of time to make. One recipe has approximately 18g of protein.
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup of water
- 1 tsp. baking powder
- a pinch of salt
How to Make:
- In a medium sized bowl, whisk the eggs
- Add the flours, baking powder, cinnamon and salt and combine
- Add the water starting with 1/3 of a cup. If the batter is too thick, add more more water, and if it seems thin, you can let it sit for a few minutes until the coconut flour absorbs some of the liquid
- Heat a pan with coconut oil on medium heat
- Add 1/4 cup of batter or less if you prefer even smaller pancakes
- Cook until little bubbles start forming and then flip the pancake on the other side. Leave it on the pan for 1 minute until cooked through
- While I make the full recipe, I leave them on a cooling rack in the oven to keep warm
- Enjoy with maple syrup and toppings of your choice
NOTE: This recipe is enough for one serving. I usually double the recipe and re-heat any leftovers during the week if there any.