Paleo Cassava Flour Pancakes
User Reviews
4.1
Paleo Cassava Flour Pancakes
Description
This recipe for Paleo Cassava Flour Pancakes starts by combining almond milk and apple cider vinegar and allowing it to rest, which slightly curdles the milk to mimic buttermilk. Dry ingredients of cassava flour and baking powder are mixed separately, then combined with the wet mixture containing almond butter and maple syrup. The batter is mixed until smooth and slightly thin, resulting in thinner pancakes that cook quickly. Cooking on a preheated non-stick pan yields pancakes with lightly browned surfaces and a gentle texture.
The pancakes have a mild sweetness from the maple syrup and a subtle nutty depth from almond butter. They tend to be thinner than traditional pancakes, making them suitable for rolling or topping with fresh berries or syrup. Variations include adding ripe mashed banana to the batter to alter texture or adding frozen blueberries directly onto the pancake during cooking.
For storage, cooled pancakes can be kept in an airtight container in the refrigerator for up to four days or frozen for up to three months, with parchment paper between layers to prevent sticking. Reheating gently in a pan or microwave works well for preserving texture.
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)
- salt optional, a pinch
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
- Preheat the pan on medium heat for 5 to 7 minutes to ensure even cooking.
- Different cassava flour brands may require adjusting milk quantity to achieve proper batter thickness.
- Adding a ripe banana to the batter makes pancakes denser without changing almond milk amount.
- Frozen blueberries can be added during cooking by sprinkling them onto the pancake before flipping.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze pancakes layered with parchment paper in a freezer-safe container for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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