3/4 Cup Tapioca Flour

1/4 Cup Coconut Flour

2 Eggs

1 Cup Milk (or Almond Milk)

2 Tbsp Maple Syrup

Pinch of Salt

Ghee or Butter (if not Paleo)


Directions: Add eggs, milk and syrup in a bowl together and blend well. Then add the flours and salt - whisk thoroughly. Heat an 8" non-stick skillet to medium heat. Cooking: Add butter and 2-3 Tbsp of batter to the skillet and swirl to spread. Remember, you will fill these so you want about 5-6" in diameter. Cook for about 1 minute or until the top is dry then flip to cook for another 30 seconds. Transfer to a plate and repeat until all batter is used (you should have about 12-14 when done). Fill with fruit or eggs and bacon/ham or a filling for a nice touch. Enjoy!