Paleo Tapioca Crepes (Gluten Free, Dairy Free)

Paleo Tapioca Crepes (Gluten Free, Dairy Free)

If you are doing Whole30, on a low-carb diet or have issues with classifying Tapioca/cassava as Paleo or “Paleofying junk food” in general –  you can stop reading. This particular recipe will not be aligned to your current diet.

Tapioca is a “clean” starch to use for Paleo/Primal. It doesn’t have much in terms of actual nutrition when compared to Coconut flour but it is also free of anti-nutrients. We don’t eat a lot of “Paleofied” treats. Our meals are primarily composed of meat and vegetables, we skip at least one meal every day and we do not have dessert.

On the rare occasion that we indulge in a treat like crepes, I don’t like the idea of a grainy/dry/egg-y version (as a lot of almond/coconut/pumpkin/banana versions tend to come out as).

These crepes actually taste and feel identical to traditional crepes and are super-easy to make.

Combine tapioca flour, full cream coconut milk, an egg and a sprinkling of sea salt. If you want your crepes sweet, you can also put a couple of drops of honey in now.

*EDIT*: I actually love the texture of a chewy crepe but I have now tried this recipe with a mix of almond flour and it is equally as good so you have the option of going half-and-half on tapioca and almond flour for a less chewy end result!

Combine crepe ingredientsLightly grease a small pan using coconut oil over medium heat. Pour 1/3 cup of batter in the pan and tilt the pan to spread the batter to your desired thickness.

One side


After about 2 minutes (depending on your heat), it will be ready to flip. Cook  on the other side for a further 2 minutes and serve with your favorite topping.

FlipI enjoyed mine with some bacon and a strawberry compote.

Paleo Tapioca Pancakes (Gluten Free, Dairy Free)

You’ll need:

  • 1 cup Tapioca flour (or 1/2 cup tapioca flour + 1/2 cup almond flour)
  • 1 egg
  • 1 cup Full cream Coconut milk
  • pinch of sea salt
  • (Optional) Sweetener to taste like raw honey
  • Fat of your choice to grease the pan – coconut oil works really well
  1. Combine Tapioca flour, egg, coconut milk, sea salt and honey if you are using in a bowl
  2. Lightly grease a small pan over medium heat
  3. Pour 1/3 cup of batter into the pan and tilt pan to spread batter to desired thickness
  4. At 2 minutes, flip the crepe and cook for a further 2 minutes
  5. Serve with your favorite toppings. I suggest trying my Paleo/Primal strawberry compote





  1. How is the texture on these? I tried this without the sweetner and the texture is quite gummy and stretchy. The edge parts are crisp and nice, but the gummyness does awkward things to my tastebuds. They are fully cooked, i even went so far as to practically burn one just to see if the gummyness remained.

    Could I be doing something wrong, or is this just the texture one gets with pure starch crepe making?

    • The texture with tapioca flour can be chewy (although different brands and sometimes different batches of it can subtly change the texture!). I personally don’t mind it but I think if you added a bit more flour, it might change it a little

      • I would ask what brand you’re using, but I doubt I’d find it this side of the world. Everything is different. But the one I’m using comes from these people:

        I’ll try with more flour, but I’m always ansy about wasting my ingredients.

        • South Africa! I spent a couple of months there, lovely country 🙂

          The other thing to try is to mix it with a bit of dryer flour like almond to change the texture

  2. How many servings does this make?