Pancakes – a delicious recipe with tapioca flour, garbanzo bean, potato starch, white rice flour, baking powder, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix the dry ingredients in a medium bowl.
2
Whisk coconut milk, eggs, and 3/8 cup of the oil together in another bowl, and then whisk them into the flour mixture until well combined.
3
Pour 1/2 teaspoon of the remaining oil into a 9-inch skillet over high heat.
4
When the oil shimmers, pour 1/4 cup batter into the pan (or use 2 tablespoons to make each silver dollar pancake) and reduce the heat to medium.
5
Cook until the edges are crisp and many bubbles appear on the surface, about 2 minutes.
6
Flip over with a spatula and cook for 1 to 2 minutes more.
7
Transfer the pancake to a plate and put in a slightly warm oven.
8
Add another 1/2 teaspoon of oil to the pan; repeat until all the batter is used.
592
kcal
Calories
37
g
Fat
50
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup tapioca flour, 1/2 cup garbanzo bean (chickpea) flour, 1/2 cup potato starch, 1 cup white rice flour, and more.
Yes, Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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