Gluten-free tapioca pancakes with coconut and pineapple

Ingredients

• 200 g tapioca flour
• 1 tsp baking powder (gluten-free)
• Pinch of salt
• 1 tbsp sugar
• 2 eggs
• 200 ml coconut milk (canned)
• 3 tbsp grated coconut, plus extra for serving
• 4 slices fresh or drained canned pineapple
• Coconut oil for frying
• Coconut yogurt or honey, to taste

Instructions

1. 1

   Mix 200 g tapioca flour with 1 tsp baking powder, a pinch of salt and 1 tbsp sugar in a large bowl.Whisk 2 eggs and add 200 ml coconut milk and 2 tbsp grated coconut. Stir this into the flour mixture until smooth. Let rest for 5 minutes.Meanwhile, cut 4 slices of fresh pineapple (or use well-drained canned pineapple). Pat dry with kitchen paper.Heat a frying pan over medium heat with a small knob of coconut oil. Grill the pineapple 2 minutes per side until nice brown edges form. Set aside.Cook the pancakes in the same pan with a thin layer of coconut oil. Spoon one ladle of batter per pancake into the pan. Cook 2 to 3 minutes over medium heat until the top begins to set, flip and cook another 1 to 2 minutes.Stack the pancakes on plates, place the grilled pineapple on top and sprinkle with extra grated coconut. Serve immediately with a spoonful of coconut yogurt or a drizzle of honey, to taste.