Gluten Free Pancakes: Cassava Flour
Dietary restriction will never stop your breakfast feast with these Gluten Free Pancakes: Cassava Flour! Natural in ingredients and taste. You won't miss the regular kind.
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!