Dietary restrictions in the past have hampered people from enjoying life’s great recipes. Thanks to some creativity and innovation, we’re making sure you enjoy everything. Our Gluten Free Pancakes: Cassava Flour is the next level of gluten free pancakes. Not only is it gluten free with only one kind of flour needed, you can also substitute the dairy!
Let’s dive into the world of gluten free pancakes!
Table of Contents
Dietary Restrictions and Celiac Disease
For individuals with celiac disease, consuming gluten can lead to serious health issues. Gluten is commonly found in wheat flour, making traditional pancakes a big no-no for those with celiac disease. However, with the rise of gluten free alternatives, such as cassava flour, those with dietary restrictions can still enjoy their favorite breakfast treat without compromising their health.
Cassava Flour Creativity
Gluten free flours have come a long way in terms of taste and texture. Just even ten years ago, we had to suffer with grainy and crumbly food. Now, we have a plethora of options. Cassava flour, in particular, has gained popularity for its versatility and ability to mimic the texture of traditional wheat flour. It’s made from the whole cassava root, making it a whole food-based flour that’s naturally gluten free. The creativity comes in when you realize that cassava flour can be used as a 1:1 substitute for wheat flour in most recipes, making it a game changer for those looking to go gluten free. We’ve noticed with many recipes, cassava flour really is 1:1, especially when weighted. Making it our favorite of the gluten free flours. We love Otto’s for our Cassava flour, but you can use any brand.
Substituting Dairy to Dairy-Free
To make our gluten free cassava flour pancakes dairy-free, we can easily substitute traditional dairy ingredients with non-dairy alternatives. For milk, options like almond milk, oat milk, or coconut milk work beautifully in pancake batter. When it comes to eggs, a flax egg or chia seed egg can be used as a binding agent. And for butter, coconut oil or ghee are great substitutes that still provide that rich flavor. There’s no wrong substitute, as this will be your favorite pancakes in the end!
For more information on substitutions in baking, head over to our Substitution page for more information. You can also utilize Stackexchange for further detail on egg replacement, if needed.
How To Make Cassava Flour Pancakes.
Short answer on how to make our gluten free cassava pancakes: Normally.
Making pancakes with cassava flour is quite similar to making traditional pancakes. Start by mixing the cassava flour with baking powder, a pinch of salt, and any desired sweetener, eggs or flax seed and all other ingredients into a mixing bowl. Mixing well, as per the instructions to achieve a smooth, thick, yet runny batter to prepare to pour in a skillet or griddle.
Next, heat a non-stick skillet or griddle over medium-low heat and lightly grease it evenly with some additional butter or ghee. Once the skillet is hot, pour a ladleful of batter onto the skillet and cook until bubbles form on the surface of the pancake. This should take about 3-5 minutes. Carefully flip the pancake and cook for an additional 2-3 minutes until golden brown.
Repeat with the remaining batter, and there you have it – delicious gluten free pancakes made with cassava flour! It should be noted that a common aspect of gluten free flours when cooking or baking is its natural, paler finish. To darken your pancakes, you have to either raise the temperature to medium, or cook your gluten free pancakes on the skillet or griddle for a longer time. Equally, the pancakes will still taste amazing and moist!
Now pour your maple syrup, add your favorite fruits and additional condiments and enjoy!
Let’s go!
Gluten Free Pancakes: Cassava Flour
Equipment
- 10" skillet
- ladle
Ingredients
- 375 g cassava flour
- 3½ cups coconut milk oat, almond or rice milk works, room temp.
- 4 eggs room temp.
- 2 tbsp. baking powder
- 2 tsp. vanilla extract
- 20 g honey maple syrup or agave works, optional
- ¾ tsp. sea salt
- ¼ cup coconut oil melted, ghee or butter works
- ½ tsp. cinnamon
- 1 tsp. bourbon vanilla bean paste optional
- ghee butter works
- maple syrup for pouring
Instructions
- In a large mixing bowl, add eggs, honey, vanilla extract and bean paste, cinnamon, salt and melted coconut oil. Mix well.
- Add half of the coconut milk. Mix in.
- Add the baking powder and half of the cassava flour. Mix in. It should be well blended.
- Add the second half of coconut milk, mix well until batter is smoothed.
- Now finally add the second half of the cassava flour. Mix until well incorporated. Set aside.
- Place a frying pan on a medium-low heat stove. Add about 1 tablespoon of ghee or butter to the pan, spreading it evenly and heating it for a minute. Either pour the batter from a cup or scoop it with a ladle onto the heated frying pan, forming a circular shape. Fry one side for 3-5 minutes, then flip with a spatula, and fry other side for 2-3 minutes. When numerous bubbles form on a pancakes top
- NOTE: Cooked gluten-free pancakes sometime presents lighter than normal gluten pancakes
- Remove from heat, add another tablespoon of butter or ghee and repeat the last frying process.
- Batter should make 8 large pancakes, or around 21 mini pancakes.
- Enjoy!
Nutrition
Dietary restrictions should never hold you back from enjoying your favorite foods. With the right ingredients and a bit of creativity, you can still indulge in classic dishes like pancakes while staying true to your dietary needs. So go ahead, whip up a batch of gluten free cassava flour pancakes and savor every bite!
