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By Diana Rodgers
Even though these are made with coconut flour, they really don’t have a 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. Fry these on a hot, lightly oiled cast-iron skillet. Use the leftover pancakes as crepes for sandwiches. Warm them up and wrap around meat and some lettuce or lacto-fermented vegetables for a quick and easy lunch!
2/3 cup coconut flour
1 1/3 cup tapioca starch (cassava)
2 teaspoons baking powder
Large pinch salt
4 eggs
2 cups coconut milk
3 teaspoons 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.
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