Start off by combining spinach with eggs and water in your food processor or blender and then pulse until you get a mostly smooth mixture. Don’t worry if the mixture looks very watery. Now pour the mixture into a large mixing bowl and then sift in tapioca flour, walnut flour, baking powder and salt, then mix well until you get a homogeneous mixture.
Heat up a little coconut oil in a non-stick skillet over medium heat and pour half cup of batter in the middle of the skillet, swirling the batter around to create a circle. Now allow the batter to cook until bubbles start rising to the surface and the bottom is cooked and just slightly golden brown. Flip the pancake over with a spatula and then let it cook for a while more until the other side is also cooked and golden. Repeat until all the pancake batter has been used up, and then serve these beautiful spinach pancakes alongside a fresh spinach and cherry tomato salad dressed in salt, balsamic vinegar and olive oil.