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“These pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours. This is from Relish Mag”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together buttermilk, egg and oil in a medium bowl until smooth. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).
  2. Heat a large nonstick skillet over medium heat. Working in batches, drop 1⁄4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners’ sugar; or spread with strawberry cream cheese and roll up.

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