Wet Ingredients

  • 2 batches egg replacer (Note 1)
  • ¼ C sunflower oil
  • 1 C fruit sweet (Note 2)

Dry Ingredients

  • 1 ¼ C flour (Note 3)
  • ½ tsp. salt
  • 3 tsp. tapioca baking powder


  1. Blend wet ingredients, then add the dry into the wet.
  2. Stir until just mixed.
  3. Cook on a non-stick griddle.

Note 1:

This contains potato. Use baking powder when you’re not using egg or potato in your rotation. If you’re not using egg replacer, increase the baking powder to 3 tsp.

Note 2:

You may thin with up to ½ C water.

Note 3:

You can also use 1 C quinoa flour and ¼ C tapioca flour.

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