How To Make Vegan Tapioca Flour Pancakes

Vegan tapioca flour pancakes come together from a flax egg, coconut milk and Tapioca flour, cooked on a medium-high pan until golden. They are gluten-free, grain-free and egg-free, and the batter is stickier than a wheat batter, so you spread it on the pan rather than letting it run. It makes four pancakes in about 25 minutes, most of that waiting for the flax to gel.

Making vegan tapioca (cassava) flour pancake is a simple process. It is presented in the most straightforward manner possible. You can make it for your family after you’ve tried it out.

How To Prepare Vegan Tapioca Flour Pancakes

INGREDIENTS:

• 1 tablespoon baking powder
• 1 pinch of table salt
• 1/2 (half) cup (125ml) canned coconut milk
• 2 tablespoon tapioca (cassava) flour
• 2 tablespoon ground flax seed
• 6 tablespoons of water
• 1 tablespoon of vanilla extract
• ½ (half) tablespoon ground cinnamon

Directions

1. Add the ground flax to the water in the amount specified above and vigorously stir them until the flax is completely moistened. To make sure the mixture is completely saturated with water, leave it out on the counter for 15-20 minutes. You should keep in mind that you will need to stir the mixture a couple of times during the allotted period for it to remain as-is.
2. At the same time, stir in a half cup (125ml) of canned coconut milk to the flax and water mixture, as well as 1 tablespoon of vanilla extract. Afterwards, add the rest of the dry ingredients and stir everything until the pancake batter is smooth and homogeneous.
3. Begin by preheating the pan/griddle on medium-high heat for a few minutes. You can use any oil of your choice. I use olive oil, though any neutral oil with a decent smoke point works just as well here.
4. Let’s get to business and dirty our hands.
5. Take a quarter (one-fourth) of the cake batter and try to transfer it to the baking pan.
6. Just remember to be careful with the batter because it will be sticky, so flatten the batter on the pan rather than allowing it to spread on its own.
7. Then turn the pancake and repeat the process 5-6 times, after 3-4 minutes, when the portion is slightly browned. If you find the middle portion still raw, you can put it into the microwave for 10-15 seconds.
8. Pancakes are ready for serving at this time. Take pleasure in them.

Video Recipe

https://www.youtube.com/watch?v=f9E9uQCrgDo

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Almond Flavour Vegan Tapioca Flour Pancakes

Ingredients:

• 1 tablespoon baking powder
• 1 pinch of table salt
• 1/2 (half) cup (125ml) canned coconut milk
• 2 tablespoon tapioca flour
• 2 cups (200g) fine almond flour
• 6 tablespoons of water
• 1 tablespoon of vanilla extract
• ½ (half) tablespoon ground cinnamon
• 2 tablespoon ground flax seed

NOTE: We are substituting ground flax seeds for the eggs in this recipe.

The standard ratio is 1 tablespoon of ground flax seed mixed with 3 tablespoons of water for each egg you are replacing.

So to replace three eggs you would use 3 tablespoons of ground flax seed and 9 tablespoons of water, left to sit until it thickens.

Instructions To Prepare Vegan Tapioca Flour Pancakes (Almond Flavour):

1. In a small bowl, combine 2 tablespoons of ground flax seed with 6 tablespoons of water and thoroughly mix them. Set alone for a few minutes, approximately 10-15 minutes, to allow the mixture to settle before stirring it at regular intervals of 20-30 seconds.
2. Follow the recipe’s directions for adding the flour, one cup at a time. Add 1 tablespoon baking powder, 2 tablespoons tapioca flour, and the almond flour to the flax and water mixture and combine thoroughly. Gather all of the dry ingredients in a large mixing bowl and thoroughly combine them.
3. The remaining steps are as similar as the first one (basic).

Banana Flavour Vegan Tapioca Flour Pancakes

Ingredients:

• Bananas, one or one and a half
• Tapioca flour (half a cup, 60g)
• coconut milk (about a third of a cup, 80ml)
• Coconut oil (about 2-3 tablespoons)
• 1/4 teaspoon bicarbonate of soda
• table salt (one pinch)
• 6 tablespoons of water

Instructions To Prepare Vegan Tapioca Flour Pancakes (Banana Flavour):

1. Assemble all of the necessary ingredients.
2. In a medium-sized mixing bowl, combine the tapioca starch and water. Add the water in a slow, steady stream, 2 tablespoons at a time, constantly stirring with your fingers. The combination will form clumps; break them apart with your finger to prevent them from sticking together.
3. Continue to stir the ingredients and gradually add water until the entire mixture is thoroughly combined. Watch out that the batter does not become soggy or dry at any point during the mixing process.
4. Through a fine sieve, strain the starch into a clean bowl, removing any excess moisture. To aid in the starch passage through the sieve, vigorously stir it with a wooden spoon. After the mixture has been sieved, add salt and stir once more to incorporate it.
5. Using a fork, mash ripe bananas or plantains until they are smooth. Afterwards, incorporate it into the remaining ingredients.
6. The remaining steps are as similar as the first one (basic).

FAQ

Would Vegan Tapioca Flour Pancakes Be Fluffy?

They will, though they behave differently to an egg batter. Leave them on the pan a little longer than you would a wheat pancake, because they take more time to set through the middle. Don’t rush it, concentrate on getting the centre cooked. The raising agent is what does the lifting here, so measure the baking powder properly and use a tin that is still in date.

How To Store The Left-Over Batter Of Pancake?

To keep the batter fresh, store it in an airtight container. To store the batter, you can use Tupperware containers or zip-top plastic bags. Keep it in the fridge and use it within a day, and give it a stir before you cook, because the tapioca settles to the bottom.

Are Tapioca pancakes Gluten Free?

Yes, these tapioca pancakes are definitely gluten-free, so if you have gluten sensitivity these are a great choice for you. If you are cooking for someone with coeliac disease, check that your baking powder and vanilla extract are labelled gluten-free, since some brands are not.

Are these Tapioca pancakes Egg Free?

Yes in this recipe we use plant-based only ingredients, so these pancakes are definitely egg free. We use flaxseed as a substitute for eggs.

Are these Tapioca pancakes Dairy Free?

The answer is positive, they are 100% dairy-free tapioca pancakes. We use coconut milk or you can use your favourite plant-based milk.

Are these Vegan Tapioca pancakes Grain Free?

Yes, they are. Tapioca is extracted from cassava root, so it is grain-free and suits a paleo way of eating. It is worth knowing that tapioca is almost entirely starch, with very little protein, fibre or micronutrient content of its own, so the coconut milk, flax and any toppings are doing the nutritional work in these vegan paleo pancakes.

SERVING SUGGESTIONS FOR PANCAKES:

Use whatever you want for your toppings if you want to be a little more imaginative.

You can, however, experiment with different toppings, such as blueberries, strawberries, and banana slices, or even crushed walnuts, to see what you like best.

Additionally, maple sauce or pumpkin puree can be used to create a wonderful variety of flavours in your pancakes.

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• vegan paleo pancakes
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