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.

Course Breakfast, Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings 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:

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.
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.
Store the pancakes in the fridge for up to 5 days.

Nutrition