Fluffy Cassava Flour Pancakes (Paleo)
User Reviews
4.7
Fluffy Cassava Flour Pancakes (Paleo)
Description
Fluffy Cassava Flour Pancakes (Paleo) blend cassava flour and coconut flour with eggs, cinnamon, and almond milk to create a thick batter that needs to rest before cooking. The resting period allows the flours to absorb liquid, resulting in a thick consistency that holds together well on the skillet. Cooking over medium-low heat in butter, the pancakes are poured and gently spread by spoon but do not naturally spread much during cooking, so shaping before cooking is important. When bubbles appear and edges firm, the pancakes are carefully flipped and cooked a few minutes longer until done.
The finished pancakes are tender and fluffy with gentle warmth from cinnamon, making them a pleasant breakfast choice. Adding chocolate chips or similar toppings brings extra sweetness and texture. Serving with butter or syrup complements their mild flavor.
Use an ice cream scoop or spoon to portion the batter, and keep butter in the skillet to avoid sticking. Leftover pancakes store well in the fridge for up to four days and can be reheated in the microwave or skillet with butter to restore their texture. Patience in flipping when bubbles form helps maintain their shape and softness.
Ingredients
- 2 egg
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup cassava flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup almond milk or dairy free milk
- 1/4 cup butter divided
- dark chocolate chips or desired toppings
Instructions
- First, whisk 2 eggs in a mixing bowl.
- Stir in maple syrup and vanilla extract.
- Then, stir in cassava flour, coconut flour, baking soda and cinnamon until a thick dough forms.
- Add in almond milk. Start with 1/2 cup almond milk. Let the dough sit for 5 minutes.
- After 5 minutes, if the dough is too thick, add almond milk 1 tablespoon at a time until desired consistency.
- Heat 2 tablespoons butter in large skillet over low medium heat.
- Once butter has melted but not yet browned, pour or scoop batter into 5 equal sized pancakes. Use the back of a spoon to smooth out pancake batter into a circle. Pancakes will not spread while cooking. Work in batches if needed.
- After 3 to 4 minutes, flip pancakes. Pancakes will be ready to flip when they are slightly bubbly and the edges are starting to get firm. Add remaining butter to skillet if needed.
- Carefully flip pancakes. Continue cooking 3 minutes.
- Then, carefully remove pancakes from skillet.
- Finally, top with dark chocolate chips, fruit, and maple syrup if desired.
Notes
- Let the batter sit for 5 minutes after mixing to thicken before cooking.
- Adjust batter consistency with additional almond milk, adding one tablespoon at a time.
- Use butter in the skillet to prevent sticking; maintain a light layer of melted butter between batches.
- Flip pancakes only when bubbles appear and edges start to firm for best texture.
- Store leftovers in an airtight container in the fridge for up to four days and reheat in microwave or skillet with butter.
- Avoid overmixing and only gently spread batter into circles as pancakes won't spread while cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5pancakes
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 186mg | 8% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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