Cassava Flour Pancakes [Paleo & Gluten Free]
These cassava flour pancakes are simple to make and fluffy in texture. They make a perfect no-fuss breakfast, plus they're paleo and gluten free!
Equipment
- 10-inch Nonstick Skillet
Ingredients
- 1 cup Cassava flour
- 2 t. Baking powder
- ½ t. Kosher salt
- 1 cup + 2 Tbsp Unsweetened Almond Milk or milk of choice
- 2 large Eggs
- 3 tbsp Oil For paleo use melted coconut oil, otherwise canola or vegetable work great.
- 2 tbsp Maple Syrup
Instructions
- Heat a 10-inch nonstick skillet on medium low heat with a teaspoon of coconut or canola oil.
- Meanwhile in a medium bowl add the cassava flour, baking powder, and kosher salt then stir with a fork or whisk.
- In a liquid measuring cup, measure the almond milk and then add the eggs, maple syrup and oil. Whisk together then add the liquid ingredients to the bowl.
- Whisk until a smooth batter forms. Once the pan is up to temperature use a portion scoop to scoop the batter into the pan spreading each pancake out a little with the scoop. Repeat until there's three pancakes in the pan.
- Let the pancake cook until the bottom is golden brown and a few small bubbles form on the top - about 2 to 3 minutes, then flip the pancakes and cook 3 more minutes. Serve and enjoy immediately with maple syrup.
Notes
Make sure the pan comes up to temperature before cooking the pancakes, but is set to medium. If the pan is too hot, the bottoms of the pancakes will burn before the insides cook through. Turn down the heat a little if needed.
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 41mgSodium: 277mgPotassium: 28mgFiber: 0.4gSugar: 3gVitamin A: 60IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Tried this recipe?Let us know how it was!