This pancake recipe is the beginning of a super nutritious breakfast! You can also use this recipe instead of lasagne sheets or even as a fajita. If chilled the pancake makes the perfect little wrap when filled with avocado, chicken and salad!
- 12 eggs
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1 tsp salt
- 1 cup of filtered water
- In a food processor blend all of the ingredients together making sure that there are no lumps.
Heat a small skillet with a little oil then pour ¼ cup of the batter into the centre of the pan.
Cook and flip the pancake as usual.
If required you can thin out the pancake for use as crepes.