As discussed in my previous post, cassava flour can be a great, healthy option for gluten free cooking. It’s always great to have a nut-free option available because nut allergies are on the rise, and many schools now ban nuts altogether.
Cassava Flour Pancakes:
- 1 C cassava flour, stir before measuring
- ½ tsp grain free baking powder*
- ¼ tsp. baking soda
- ½ tsp. sea salt
- 2 Tbsp. honey
- 2 large eggs
- 1⅓ C + 1 Tbsp. non-dairy milk
- 1 tsp. distilled white vinegar
- 3 Tbsp. refined coconut oil, melted
- coconut oil for frying
- Heat a griddle or pan over medium-low heat.
- Melt the coconut oil and set aside.
- Mix the non-dairy milk with vinegar in a small bowl and set aside.
- In a large bowl, whisk together the dry ingredients.
- In another bowl, whisk together all of the wet ingredients (including the milk mixture) except the coconut oil, so it doesn’t solidify.
- Stir the wet ingredients into the dry, then stir in the coconut oil. Batter will be thick.
- Add about ½ tsp. of coconut oil and swirl around pan until it melts.
- Pour ¼ C of batter into the preheated skillet and slightly spread out the batter on the coconut flour pancakes so it’s not too thick. Cook until the edges look dry and bubbles start to form.
- Flip and cook until the other side is golden brown. Set aside and repeat with remaining pancakes.