Paleo Cassava Flour Pancakes
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Paleo Cassava Flour Pancakes
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These cassava flour pancakes have everything you love: no gluten, no dairy, and the perfect fluffy texture!
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Ingredients
- 1 ½ cups cassava flour
- 1 tablespoon baking powder
- pinch salt
- 1 ¾ cups milk dairy or dairy-free
- 2 eggs
- 2 tablespoons butter or melted coconut oil
Instructions
Make the batter:
- In a large bowl, sift the cassava flour, baking powder, and salt. Add the milk, eggs, and melted butter to the bowl. With a fork, whisk the eggs first and begin to mix ingredients into the batter until just combined.
- Let the cassava flour batter sit for 5 to 10 min to absorb the moisture. Once the batter has thickened up cook the pancakes.
Cook the pancakes:
- Heat a large pan or griddle over medium-high heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of batter for each pancake, and once the edges are defined and bubbles have formed throughout, flip them over and cook them for one more minute on the second side. Repeat the process with the remaining pancake batter.
- Stack them high and serve them with your favorite syrups and toppings.
Notes
- If this is your first time making cassava flour pancakes, recommend you test one pancake before troubleshooting the batter bowl with the tips and notes in the post.
- If using a substitute for eggs, make the gel-like mixture first. Then, mix it with the milk
- before
- adding it to the flour bowl. I recommend making 2 flax eggs (2 tablespoons flax meal + 6 tablespoons warm water) and waiting for it to turn into a gel-like mixture. Or, using a commercial egg replacer, make the equivalent of 2 eggs as noted in the packaging.
- While the batter for this recipe is thick, coconut milk is thicker than dairy milk and traditional commercial dairy-free milks. I would add 1 tablespoon or two additional to thin out the batter to look like the one shown in the video.
- If this is your first time making cassava flour pancakes, recommend you test one pancake before troubleshooting the batter bowl with the tips and notes in the post.
- If using a substitute for eggs, make the gel-like mixture first. Then, mix it with the milk before adding it to the flour bowl. I recommend making 2 flax eggs (2 tablespoons flax meal + 6 tablespoons warm water) and waiting for it to turn into a gel-like mixture. Or, using a commercial egg replacer, make the equivalent of 2 eggs as noted in the packaging.
While the batter for this recipe is thick, coconut milk is thicker than dairy milk and traditional commercial dairy-free milks. I would add 1 tablespoon or two additional to thin out the batter to look like the one shown in the video.
Nutrition Information
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Serving
1 pancake
Calories
111kcal
(6%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
40mg
(13%)
Sodium
409mg
(17%)
Potassium
88mg
(3%)
Fiber
0.4g
(2%)
Sugar
3g
(6%)
Vitamin A
205IU
(4%)
Vitamin C
1mg
(1%)
Calcium
160mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 409mg | 17% |
| Potassium | 88mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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