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Cassava Flour Pancakes

Cassava Flour Pancakes

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Servings 4

Ingredients
  

Dry

  • 1 ½ cup cassava flour (I use Otto's, you can get 15% off with code "KK&F"!)
  • 1 tsp baking powder
  • ½ tsp salt

Wet

  • 2 tbsp avocado oil
  • 1 tbsp vanilla extract
  • 1 egg
  • ¼ cup monk fruit sweetener (sub coconut sugar for paleo)
  • 3 tbsp pure maple syrup
  • 1 cup unsweetened vanilla almond milk (add additional 1/2 cup if batter is too thick)
  • 1 tsp white distilled vinegar (sub apple cider vinegar for paleo)

Instructions
 

  • In a small bowl, combine almond milk and vinegar together and allow to sit for 5-7 minutes.
  • While you wait, in two separate bowls combine all of the wet ingredients and the dry ingredients. Whisk each bowl together until combined.
  • Pour the milk and vinegar mixture into your wet ingredients and mix to combine.
  • Pour the wet ingredients into your dry ingredients and mix together until smooth.
  • Allow the batter to sit for 10 minutes while you heat a greased (I recommend using coconut oil or avocado oil) skillet or pancake griddle to medium heat. Do not pour the batter onto the skillet/griddle until it is hot or else to pancakes will be fairly flat.
  • Once hot, pour ¼-⅓ cup of batter onto the skillet/griddle and cook for a few minutes. Once the pancakes start to form bubbles, check to see if they are ready to flip.
  • Flip all pancakes until both sides are golden or once they have reached your desired doneness.
  • Serve with your favorite toppings and enjoy!

Notes

  • If you’d like, you can make the batter ahead of time and refrigerate overnight. This will actually help create fluffy pancakes, just be sure to gently whisky the batter before using.
  • Ensuring that your skillet/griddle is heated before pouring on the batter will help to create fluffier pancakes while a cold surface will create flat pancakes.