Coconut Tapioca Pancakes

Pancakes are a huge thing at our house. I make them all the time, constantly trying different variations rather than good ’ole reliable. Recently my son has had to switch to being gluten-free (like me). Bless his heart, he is doing good with the changes & taking it all in stride.

Gluten-Free Flours can be tricky, my favorite is almond flour. However, I am learning to incorporate different combinations of Gluten-Free flours for various baked goods. (which should be no problem because I LOVE to bake!)

Deliciously Delectable & Gluten-Free!

This recipe is a combination of Coconut & Tapioca Flour. Truthfully, I just wanted to test out the Tapioca 🙂

Coconut Flour soaks up whatever liquid you add to it. In most recipes, you find a call for a high # of eggs. You need the egg to work as a binder, so save a little on calories here I used more ew’s than whole eggs, but you could easily use this with 4 whole eggs.

Mommy’s Panny Cakes as my son calls ‘em:

  • 3 egg whites + 1 yoke
  • 1 cup organic milk – (Lt Soy, Almond, etc)
  • 2 tsp. GF Vanilla Xtract
  • 1 tbsp. Truvia
  • 1/4 c. coconut flour
  • 1/4 c. tapioca flour
  • 1 teaspoon baking soda
  • pinch of cream of tartar
  • 1/2 teaspoon sea salt
  • coconut oil or Earth Bal. butter for frying


Separate your eggs & whip the Egg – Whites until light & Fluffy + good pinch of Cream of Tartar.
In another bowl, combine your dry ingredients & sift together (C/T Flour, Truvia, baking soda, salt)
Preheat your griddle (or pan) to medium heat & add your Milk, Vanilla to your dry mixture
Combine both the wet & dry ingredients
Grease your pan with oil/coconut oil/butter & measure out pancakes about 3-4 in. in diameter.
Flip just past went the bubbles appear. These tended to be a little mushy on the inside, so cook PAST what you think for regular pancakes.

Serve with Butter, REAL Maple Syrup.

*Stay tuned,….I can’t wait to make ALMOND Flour Pancakes next

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Hello. My name is Natalie, welcome to my blog. I'm married and a mom of two small children.

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