Paleo Cassava Flour Pancakes
User Reviews
4.1
102 reviews
Good
Paleo Cassava Flour Pancakes
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These Paleo Cassava Flour Pancakes are a perfect recipe for when you want a simple but healthy breakfast without having to use many ingredients. This recipe is naturally vegan, oil-free, gluten-free, and grain-free.
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Ingredients
- 1 c cassava flour
- 2 c almond milk or any other plant milk
- 2 teaspoon baking powder
- 1 tablespoon almond butter or any other nut/seed butter
- ¼ c maple syrup
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract (optional)
- a pinch of salt (optional)
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Instructions
- In a medium bowl whisk together almond milk and apple cider vinegar. Leave the mixture for 10 minutes.
- In a large bowl mix Cassava flour and baking powder.
- Add almond butter and maple syrup to a bowl with almond milk and vinegar and mix everything nicely.
- Pour liquid ingredients into the dry ingredients and mix very well until no lumps remain.
- Preheat your non-stick pan well (I used a non-stick crepe pan) and pour about ⅛ cup of batter on a pan. Cook on medium heat until bubbles appear and the bottom of a pancake is brown. Flip and cook for another 1-2 minutes.* Note 1
- Continue cooking the rest of the batter. Serve your cassava flour pancakes immediately with berries or maple syrup!
Notes
- Pancake Pan. I recommend preheating the pan on medium heat for 5-7 minutes.
- Pancakes. These cassava flour pancakes are on the thinner side. If you make them bigger in diameter, you can even stuff them with any filling that you want and then roll it like a crepe.
- Thickness. Different brands of cassava flour yield different results. Depending on which brand you're using, you may need to add more milk to adjust the thickness.
- Banana. When I have a ripe banana, I love adding it to my batter. The amount of almond milk won't change and it will be slightly denser.
- Blueberries. You can also top these cassava flour pancakes with frozen blueberries. Just cook one side of the pancakes, sprinkle a few blueberries on top, and then flip it.
- Storing. Let the pancakes cool completely, then save them in an air-tight container in the fridge for 4 days.
- Freezing. Let the pancakes cool completely, then transfer to a freezer-safe container, layering parchment paper between each layer of pancakes to prevent sticking. Freeze for 3 months, and let thaw before reheating.
Nutrition Information
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Calories
184kcal
(9%)
Carbohydrates
36.1g
(12%)
Protein
420g
(840%)
Fat
4.2g
(6%)
Sodium
199mg
(8%)
Potassium
420mg
(12%)
Fiber
3.9g
(16%)
Sugar
11.9g
(24%)
Calcium
273mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 36.1g | 12% |
| Protein | 420g | 840% |
| Fat | 4.2g | 6% |
| Sodium | 199mg | 8% |
| Potassium | 420mg | 9% |
| Fiber | 3.9g | 16% |
| Sugar | 11.9g | 24% |
| Calcium | 273mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
102 reviews
Good
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