These melt-in-your-mouth, fluffy pancakes not only taste delightful, they’re grain-free and gluten-free!
Our teenage son Brandon has tried repeatedly to create pancakes with just the right texture. He found it with this combination of coconut flour, tapioca flour, and yogurt. (Almond flour never quite worked for him.)
Tapioca flour is the purified starch of the cassava root and is both gluten- and dairy-free. While it is not recommended on the GAPS (Gut and Psychology Syndrome) Diet, it is often allowed on the Paleo Diet.
Tapioca starch is not the same as cassava flour. Cassava flour is not as “starchy” as it is derived from the whole root, where tapioca starch is extracted using a process of washing and pulping.
Cassava flour has more fiber and is definitely the healthier choice. But occasional use of tapioca starch may work for you, depending on your dietary needs.
(I have not tried this recipe with cassava flour. I imagine it will work, but the end result may be a bit “grainier”.)
Ingredients
- 1/2 cup yogurt (goat yogurt, almond yogurt, coconut yogurt, or milk kefir)
- 1/2 cup filtered water
- 1 teaspoon raw apple cider vinegar
- 3 pastured eggs
- 1 teaspoon vanilla
- 1/2 cup coconut flour
- 1/2 cup tapioca flour (same as tapioca starch)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2-3 tablespoons butter, ghee, or your favorite cooking oil to fry the pancakes
Directions
- Combine wet ingredients (yogurt, water, vinegar, eggs, and vanilla).
- Puree (or use whisk or egg beater).
- Set aside.
- Combine dry ingredients (coconut flour, tapioca flour, baking powder, baking soda, and salt).
- Set aside.
- Keep the two separate while heating skillet.
- Heat the skillet with butter, ghee, or your favorite cooking oil.
- Pour dry ingredients into wet ingredients and combine with a fork.
- Add additional water if the batter is too thick, a bit more coconut flour if it is too thin.
- Pour approximately 1/4 cup of batter onto hot skillet.
- Cook 2-3 minutes on each side.
- Remove and top with ghee, butter, drizzled honey, or fresh fruit, or enjoy them plain!
Save Recipe
Ingredients
- 1/2 cup yogurt (goat yogurt, almond yogurt, coconut yogurt, or milk kefir)
- 1/2 cup filtered water
- 1 teaspoon raw apple cider vinegar
- 3 pastured eggs
- 1 teaspoon vanilla
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2-3 tablespoons butter, ghee, or your favorite cooking oil to fry the pancakes
Instructions
- Combine wet ingredients (yogurt, water, vinegar, eggs, and vanilla).
- Puree (or use whisk or egg beater).
- Set aside.
- Combine dry ingredients (coconut flour, tapioca flour, baking powder, baking soda, and salt).
- Set aside.
- Keep the two separate while heating skillet.
- Heat the skillet with butter, ghee, or your favorite cooking oil.
- Pour dry ingredients into wet ingredients and combine with a fork.
- Add additional water if the batter is too thick, a bit more coconut flour if it is too thin.
- Pour approximately 1/4 cup of batter onto hot skillet.
- Cook 2-3 minutes on each side.
- Remove and top with ghee, butter, drizzled honey, or fresh fruit, or enjoy them plain!
Related Posts
- 64
What will we eat for breakfast? That was one of my first questions before we considered going grain-free. After a lifetime of Cheerios, bagels, and oatmeal, how in the world would we adjust? I was already concerned my children would go hungry - what were they going to eat? It's… - 63
These grain-free, gluten-free coconut flour biscuits go nicely with any meal. This recipe makes 4 large or 6 small biscuits. Feel free to double or even triple the recipe! Coconut Flour Biscuits Ingredients 1/3 cup coconut flour (higher altitudes may require more) 4 tablespoons melted butter or ghee (coconut oil… - 50
Looking for a healthier alternative to the ever-popular Keebler Fudge Stripes? Why not try this real food, gluten-free cookie recipe! Sixteen-year-old Kaitlyn offers this real food version! Gluten-Free Cacao Stripes [mpprecipe-recipe:116] These Cacao Stripes closely resemble the popular Caramel deLites Girl Scout Cookies. Make your caramel sauce and sprinkle some toasted… - 47
Who doesn't love the smell and taste of fresh bread straight from the oven? Enjoy this gluten-free, grain-free sourdough bread! This recipe uses a combination of quinoa and chickpea (garbanzo) flour. Kombucha is used to ferment the quinoa flour and create a sourdough starter. (See this recipe for brewing your… - 47
We bought a silicone waffle mold recently, and Brandon was the first to try it out. (The mold can be found on Amazon here.) Waffles make a fun breakfast or a special "breakfast for dinner" meal! Kid-Approved Gluten-free Waffles [mpprecipe-recipe:111] Concerned about chemicals leaching into your food with silicone? Me…
I cannot wait to try these! I have been craving pancakes for a couple of weeks..
Question: Is tapioca flour different from cassava flour?
While looking for cassava flour last week, I was told (in health food stores) that it’s the same
as tapioca flour or starch. I do think that they may be able to be used interchangeably but
curious re your opinion. Thanks Andrea
I added this to the post. Tapioca is “starchier” than cassava flour. Cassava flour is derived from the whole root so offers more fiber and is, therefore, a healthier choice. I’m glad you clarified. I imagine cassava flour will work for this.
These look delicious! Love that crispy outside and soft inside. Thanks so much for sharing this at Savoring Saturdays gluten free linky party! Hope you’ll join us again.
Thank you for sharing this. I look forward to trying it!
Do you know if there is a way to make this GAPS approved? No tapioca?
Hi Tabitha. I haven’t played around with this recipe to know. I might try garbanzo bean flour or Tiger nut flour – although those are questionable GAPS flours as well. Both are legumes and since Tiger nuts are so low in carbs – the flour might work. I’ll post it here if I experiment further.
Omg these are fantastic! You couldn’t taste the coconut flour, even if it did have a little different texture from it. You could feed these to the pickiest eater and they wouldn’t know the difference is you didn’t tell them (my husband lol) . I will definitely make again!
Thank you for the feedback. So happy to hear!
These pancakes were amazing! I pureed all the ingredients in my Vitamix and it had the right consistency-not too thin; not to thick. Thanks for sharing this recipe with us. Next on the list is the sourdough pizza! Blessings!
Great feedback, Julia! Can’t wait to hear how you like the crust. 🙂
I have been searching for an alternatives to a regular pancakes but once a that really full fill my stomach but also that we enjoyed and I FOUND IT!!! We love the pancakes, came out crusty, moisture, great flavor! easy and quick to cook, this is a keeper… I did 6 fair size pancakes, used grass fed butter, ones on the pan it grow quite big even though was not to much batter and was a small pan. Wondering how long the batter can stay at the refrigerator and if cooked pancakes can be frozen and how long?
I’m so glad these work for you! I would not hesitate to freeze the pancakes. I’m not sure how long, but several months at least I would think. I tend to toss things after 5-7 days, but I think you’ll know if it is no longer good.
I forgot to mention I used Greek Nonfat Yogurt, Plain , organic apple cider vinegar, Let do organic cocunut flour and Bobs Red Mills tapioca flour
I’m so glad you shared these specifics! Thank you.
What are the calories and the other nutritional values for this recipe? I just made them and OMG, they are wonderful–delicious, warm, and satisfying. My husband couldn’t believe they didn’t have wheat or rice flour in them! I can hardly wait until I make them for my friends.
Thanks!
The tapioca flour has approx 120 calories in the 4 ounces. The coconut flour is not many calories, nor is the rest of the recipe. For my son with type 1 diabetes, this is considered a low-carb food.
Have you thought about putting out a cookbook? Or do you have a favorite one you could recommend?
There are so many great ones. I like this one:
https://www.amazon.com/Heal-Your-Gut-Cookbook-Nutrient-Dense/dp/1603585613/ref=sr_1_3?ie=UTF8&qid=1493909176&sr=8-3&keywords=healing+gut+cookbook
My son has also published a cookbook. Very simple to follow:https://www.amazon.com/Real-Food-Recipes-Millennials-Fabry/dp/1537665790/ref=sr_1_1?ie=UTF8&qid=1493909246&sr=8-1&keywords=real+food+recipes+ryan+fabry
Oh my goodness, these are DELICIOUS!!! I tried them on my family and they couldn’t even tell it was grain free! If you don’t have tapioca flour, I’ve used arrowroot (same amount) in two batches now with no issues. Also, canned coconut milk works surprisingly well. I just added extra vinegar when I used it. Thank you so much for sharing this recipe! You have no idea how much I missed pancakes!
These turned out yummy, and my kiddos approve! I’m thankful to find a grain-Free pancake restaurant, that doesn’t have almond flour. Thanks a bunch for bringing a healthier option to our family. God bless you!
I’m so glad to hear, Kecia!