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.

Cassava Flour Pancakes

cassava flour

coconut flour

baking powder

maple syrup

vanilla extract

nut butter of choice (I like peanut butter)

medium very ripe banana, mashed

plant-based milk (I used almond milk)

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&#039;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.

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Top 1 cassava flour pancakes recipes from across the web

The most viewed cassava flour pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cassava Flour Pancakes

The most viewed cassava flour pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine