Marcela’s Easy Paleo Pancakes

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Paleo Pancakes are not usually all they’re cracked up to be. Most of them are sad, disappointing roundels that leave you with the taste and texture of sawdust at the back of your throat. Not these. Oh no, not these. These Paleo Pancakes are absurdly good. I lovingly call them “Marcela’s Paleo Pancakes”, named after my sister-in-law who gave me the four-ingredient recipe.

Most Paleo Pancakes call for a combination of Almond meal, Coconut flour, a dash of this, a pinch of that, enough eggs to hold it all together and some type of nut milk. If you’ve ever made one such recipe you likely know how expensive almond meal is, how gritty coconut flour tastes and how eggy the pancake turns out. I have personally tossed my fair share of ‘pancakes’ into the compost. Admittedly not my proudest moments. In fact, I failed so many times that at one point I abandoned the pursuit of Paleo Pancakes altogether, vowing to never attempt another miserable flapjack again.

This all changed when Marcela showed up with a fool-proof recipe that consisted of only four ingredients. Marcela, you see, is Brazilian and knows of a magical powder known as Tapioca starch. Tapioca starch is derived from the root of the Cassava plant, which is for all intents and purposes a paleo-compliant woody shrub. This must be a new product in Toronto because I have never seen it before. That, or I was just foolish enough to ignorantly associate Tapioca with the black balls ominously positioned at the murky depths of a sugary cup of bubble tea.

It turns out that Tapioca starch is an unbelievably useful alternative to wheat flour. It has a beautiful, spongy texture that mimics gluten and is relatively flavourless. It is also fairly affordable compared to almond meal + coconut flour and you don’t need nearly as much for recipes. I’m no baker but I have a feeling Tapioca starch will work wonders in a number of baked recipes.

The verdict: I am once again fully committed to the Paleo Pancake Cause and this easy recipe will not disappoint. Unless, of course, you don’t like bananas, in which case you probably won’t enjoy these. Then again, who doesn’t like bananas?

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

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INGREDIENTS: (serves 1)

 

1 egg

1 ripe banana (the mushier the better)

2 level tbsp tapioca flour

1 dash organic vanilla extract

1/2 scoop paleo protein powder (optional)

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METHOD:

  1. Throughly combine all ingredients in a mixing bowl.
  2. Using a ladle or measuring cup, pour the batter into a greased non-stick skillet over medium-low heat.
  3. Cook approximately 2 minutes per side or until golden brown.
  4. Transfer Paleo Pancakes to a plate and serve with your favourite toppings such as fresh fruit and almond butter.

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13 replies on “Marcela’s Easy Paleo Pancakes”

I’ve never made the batter ahead of time. This comes together in less than 10 minutes start to finish so I never really saw any reason to experiment with it! They’re delicious and I hope you enjoy them!

These looks great, I cannot wait to make them! Do you have recommendations for an egg substitute? My son is allergic to eggs so finding healthy breakfasts for him has been a challenge. Love your page and recipes, you’ve gotten us through the middle part of our Whole30! Can’t wait to try more of your recipes.

Any substitutes for bananas? My family is weirdly allergic to several supposedly non allergenic foods, bananas being one of them. Love your recipes and watching you cook…man, you got knife skillz!

As mentioned in the recipe, I think the texture is far better with tapioca starch or even cassava flour. Coconut is a bit gritty and on its own won’t hold up as nicely in the batter. You’ll likely need to add other ingredients to compensate.

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Hey, I’m Ronny!

I’m a self-taught cook, food photographer, recipe blogger and coffee enthusiast.

 

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