These pancakes are light and fluffy and a favourite of my grandchildren. I like them served with a little granulated sweetener and a squeeze of lemon juice but you could have them with a sugar free fruit compote or some sugar free syrup. They are gluten free and dairy free. This recipe will be included in week four of the Low Carb Diet Plan.


125g Tapioca flour 

1 egg

250ml milk of your choice

pinch of sea salt

Fat or oil of your choice to grease the pan


Combine Tapioca flour, egg, milk, salt in a bowl

Lightly grease a small pan over medium heat

Pour a scoop of batter into the pan and tilt pan to spread batter to desired thickness

After about 2 minutes, flip the crepe and cook for a further 2 minutes



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