Get the Recipe: Fluffy Cassava Flour Pancakes (Paleo)
These fluffy Cassava Flour Pancakes are light, fluffy and so delicious! They have crispy golden edges and the perfect texture. Top with your favorite maple syrup, fruits, or chocolate for the ultimate healthy breakfast or brunch!
Ingredients
- 2 eggs
- 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
- Add 1/2 cup almond milk to batter and mix. Then, let batter sit for 5 minutes. This will thicken up the batter. Add more almond milk until desired consistency is reached.
- I use an ice cream scoop to scoop batter into skillet.
- Use the back of a spoon to spread around pancake batter in pan. These pancakes do not spread while cooking.
- Only flip the pancakes when they are ready to be flipping. Be patient! Pancakes will start to bubble a little bit and the edges will appear more firm. Then, carefully flip using a spatula.
- Add butter as needed. Skillet should never be dry; there should always be a light layer of melted butter.
- Store pancakes in an airtight container in the fridge for up to 4 days.
- To reheat, microwave or cook pancakes in a little butter on the stovetop until warmed.
- Nutrition facts do not include any toppings.
Calories: 104kcal, Carbohydrates: 15g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 186mg, Potassium: 54mg, Fiber: 1g, Sugar: 4g, Vitamin A: 115IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg