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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
Servings: 4
Course: Breakfast
Ingredients Method Notes

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)

Method
 

  1. In a small bowl, combine almond milk and vinegar together and allow to sit for 5-7 minutes.
  2. While you wait, in two separate bowls combine all of the wet ingredients and the dry ingredients. Whisk each bowl together until combined.
  3. Pour the milk and vinegar mixture into your wet ingredients and mix to combine.
  4. Pour the wet ingredients into your dry ingredients and mix together until smooth.
  5. 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.
  6. 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.
  7. Flip all pancakes until both sides are golden or once they have reached your desired doneness.
  8. 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.