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–+ servings
Cassava Flour Pancakes [V+GF]

Cassava Flour Pancakes

These thick and fluffy cassava flour pancakes are vegan, gluten free and refined sugar free, so anyone can enjoy them. Top them with fresh berries, a few slices of banana, and a drizzle of maple syrup.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 6 pancakes

ingredients
 

  • 1 cup cassava flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon nut butter of choice
  • ½ medium very ripe banana, mashed
  • 1 ¼ cup plant-based milk

instructions
 

  • In a large bowl whisk together cassava flour, coconut flour, and baking soda; set aside.
  • In a separate medium bowl, mix together maple syrup, vanilla extract, nut butter, mashed banana and milk.
  • Add wet ingredients to the flour mixture and whisk until no lumps remain. For extra smooth and creamy batter, you can also blend it in a high-speed blender. If you find the batter is way too thick, you can add a couple more tablespoons of milk. Mix until the batter is smooth but still very thick. It should resemble a thick brownie batter.
  • Lightly coat a large nonstick skillet or griddle with coconut oil and place over medium low heat.
  • Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time. Coconut flour is sensitive to burning so make sure you keep an eye on these the whole time.
  • Flip the pancakes and cook until golden brown on the underside, for about 2 minutes. If you find that the pancakes are browning too quickly, then you might need to lower your skillet heat to low. Wipe the skillet clean and repeat with a teaspoon more of coconut oil and remaining batter.

notes

Storing Instructions:
  1. Allow the pancakes to cool to room temperature before storing. It’s best to let them cool on a wire rack, as this will prevent condensation.
  2. Stack the pancakes in an airtight storage container, placing a piece of wax paper between each pancake. The paper should be as large as the pancake.
  3. Store the pancakes in the fridge for up to 5 days.

nutrition

Nutrition Facts
Cassava Flour Pancakes
Amount per Serving
Calories
134
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Sodium
 
93
mg
4
%
Potassium
 
127
mg
4
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
125
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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