The tapioca flour seems to be the textural counterpart to a heavy and dense flour like acorn. In a small bowl add the powdered sugar, maple syrup, and water, mix up the glaze until its smooth. Most of my experiments have turned out, if anything, more like cake than breads or pastry. You hear jokes about hockey pucks, but the reality is that I have never had that experience of hard, dry brick like cakes happening with acorn flour. I personally find that acorn flour has a great texture for pancakes. If you make them large, you can roll them up. These pancakes have the texture of more of a crepe or a British pancake. I hope to experiment with arrowroot or kudzu root powder soon as an alternative. ![]() ![]() I know that tapioca is a controversial paleo ingredient, but I am using it for this recipe because it gives a wonderful texture and doesn’t cause my sensitive system any issues. ![]() Over the last few years, I have experimented with all sorts of recipes for paleo pancakes, including those not so wonderful egg and banana concoction that was an Internet craze in the paleo world, plantain flour, almond flour, coconut flour and more. Ingredients Coconut Oil For oiling baking pan 1 cup Persimmon Puree Banana or pumpkin puree can be substituted 3 tbsp Maple Syrup Add more for increased. Now that I have discovered I feel so much better when I don’t eat grains, all my go to recipes and mixes for gluten-free pancakes don’t work. I love pancakes, and I go through periods where I make them *a lot* because they are easy, cheap, quick and versatile (hello flatbread for chili and curry!) Family plate of pancakes, with grated Lily’s stevia sweetened Gingerbread chocolate, and Shagbark Hickory Syrup ❤
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