Ingredients:

  • 1 cup (120g) tapioca flour
  • 1/2 cup (60g) almond flour (or all-purpose flour)
  • 2 large eggs
  • 1 cup (240ml) milk (dairy or non-dairy)
  • 1 tablespoon (12g) sugar (optional)
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1.5g) salt
  • 2 tablespoons (30ml) vegetable oil or melted butter (plus more for greasing)
  • Maple syrup, fresh fruit, or yogurt for serving

Instructions:

  1. In a mixing bowl, whisk together tapioca flour, almond flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the eggs, milk, and vegetable oil until well combined.
  3. Pour the wet ingredients into the dry ingredients, stirring until just combined (do not overmix; small lumps are okay).
  4. Heat a non-stick skillet over medium heat and add a small amount of oil.
  5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until lightly golden brown (about 2-3 minutes per side).
  6. Serve warm with your choice of toppings such as maple syrup, fresh fruit, or yogurt.