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You get more than a full belly with this gluten-free pancake recipe. Because it uses taro flour, breadfruit flour and green banana flour, it is packed with naturally occurring and bioavailable nutrients. Total time: 20 minutes | Yield: 20 mini pancakes Ingredients 37 g breadfruit flour 75 g green banana flour 38 g taro flour 1 tbx. baking soda 2 g salt 1/4 cup coconut oil 1 tsp apple cider vinegar 3 tbs. sugar 1 cup coconut milk Instructions Sift flours, baking soda, sugar and salt together. Set aside. Combine room temperature coconut milk, apple cider vinegar, and coconut oil. Stir in flour mixture until just combined. On medium-low heat, cook pancakes on both sides until golden brown. Enjoy with your...

This recipe uses taro flour, breadfruit flour and green banana flour to create a crispy cookie. It was created for Resilient Roots by our friend Dominique Chambers, and it is soooo tasty. Use this recipe as is, or as a jumping-off point for your own banana flour, taro flour or breadfruit flour cookie recipes.