Total Time
25mins
Prep 10 mins
Cook 15 mins

These pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours. This is from Relish Mag

Ingredients Nutrition

Directions

  1. Whisk together buttermilk, egg and oil in a medium bowl until smooth. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).
  2. Heat a large nonstick skillet over medium heat. Working in batches, drop 1⁄4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners’ sugar; or spread with strawberry cream cheese and roll up.

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