Fluffy Brazilian Coconut Tapioca Pancakes

In a large bowl, whisk together the tapioca flour, coconut milk, water, sugar, and salt until smooth and no lumps remain.

Add the eggs to the mixture and whisk well until fully incorporated and the batter is consistent.

Heat 1/2 tablespoon of coconut oil in a non-stick skillet over medium heat until shimmering.

Pour about 1/4 cup of batter into the hot skillet for each pancake, spreading it slightly to form a round shape.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more coconut oil as needed.

Serve the pancakes warm with your favorite toppings.