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“Mochi” Tapioca Pancakes (Allergen Free)

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It’s been hard for me to tolerate grains, dairy, nuts, seeds, and other common allergens, which makes conventional breakfast choices limited for me.  Toast, cereal, porridge/oatmeal, pancakes, muffins, pastries, cheese, yoghurt – all out! Finding quick, easy and filling breakfast choices are the thing that I struggled with the most.

However, I remembered that when my husband and I where on our honeymoon, we often indulged in the tapioca pancakes at our rainforest lodge each morning. That was my first experience with tapioca, and I enjoyed the spongy consistency. After my diagnosis, I wondered how I could recreate something similar at home that would be safe and satisfying for me to consume. These pancakes have now become a go-to breakfast treat on weekends or when I have guests (I love them, but can’t have too much tapioca!).

Further Food Nutritionist Commentary:

Bananas are such a versatile fruit that lends itself well to a variety of cooking techniques. Bananas are just 100 calories and provide a 400mg punch of potassium for healthy, stress-free blood pressure. Pumpkin is a beta-carotene-rich vegetable that should finally be broken free of it’s autumn rut. Keep the puree around and add to baked items like these easy, gluten-free and vegan pancakes in addition to soups and sauces. It’s hearty and nutritious and no one will even know it’s in there! Rahna’s intuition to pair with yogurt or chopped walnuts is spot-on as it will complement the pancakes with protein and keep hunger at bay.

By Amanda Bontempo, MS, RD, CDN
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“Mochi” Tapioca Pancakes (Allergen Free)

  • Prep Time:5 mins
  • Cook Time:10 mins
  • Servings: 1

Ingredients

1 banana or plantain

½ cup tapioca flour

¼ cup or 50g pumpkin puree or fruit puree

⅓ cup coconut milk

1-2 teaspoons coconut oil

Instructions

  1. Mash banana or ripe plantain with a fork.
  2. Add tapioca flour and pumpkin puree, mix well.
  3. Whisk in coconut milk.
  4. Melt coconut oil in a warm frying pan.
  5. Add pancake batter to pan on medium low heat and cook until brown on both sides of pancake.

Suggested pairings:

I serve them with coconut yoghurt that has had a little maple syrup or coconut syrup stirred through and fresh berries. Raspberries are a particularly good choice if you also suffer with IBS as I do.

 

**What are your favorite variations on this recipe? Share in the comment section below!**

Mash banana or ripe plantain with a fork. Add tapioca flour and pumpkin puree, mix well. Whisk in coconut milk. Melt coconut oil in a warm frying pan. Add pancake batter to pan on medium low heat and cook until brown on both sides of pancake. Suggested pairings: I serve them with coconut yoghurt that has had a little maple syrup or coconut syrup stirred through and fresh berries. Raspberries are a particularly good choice if you also suffer with IBS as I do.   **What are your favorite variations on this recipe? Share in the comment section below!**

Nutrition Information

Per Serving:  Calories: 367; Total Fat: 21g; Saturated Fat: 18g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 13mg; Potassium: 588mg; Carbohydrate: 47g; Fiber: 5g; Sugar: 16g; Protein: 3g

Nutrition bonus:  Vit A: 192%; Vit C: 22%; Iron 22%

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5 thoughts on ““Mochi” Tapioca Pancakes (Allergen Free)

  1. Jaclyn Chen

    Thank you so much for sharing this! We’re on an elimination diet for 30-days to identify allergies and have been missing pancakes! Grain-free, dairy free, egg free, gluten free, sugar free. You’re a lifesaver! It tastes sweet cuz of the banana! And the texture is just like mochi!

    Reply
  2. hillary bergh

    These were awesome! I’ve been playing with coconut flour in my pancakes, but the tapioca flour makes a lovely texture. I did use leftover smashed garnet yams instead of the pumpkin puree… it worked great 🙂

    Reply
  3. Emilie Josephine

    AGREED. also a new pancake favorite– though I liked them better as a dessert …maybe with chocolate sauce??

    Reply
  4. Lillian Zhao

    I’m in love. I just came back from Hawaii and was telling everyone how much I missed the good mochi there…then I tasted these pancakes and thought I died and gone to heaven. Was completely unexpected but the tapioca and pumpkin puree combo works!!! There’s nothing I would change about this recipe… #sogood #happybelly

    Reply

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