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!).
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!
Made these again yesterday with a dust of confectioners sugar… just as good as the first time.
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 🙂
AGREED. also a new pancake favorite– though I liked them better as a dessert …maybe with chocolate sauce??
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