Cassava Flour Pancakes
Gluten-free, vegan and even AIP friendly cassava flour pancakes are light, airy and fluffy for a delicious alternative pancake breakfast!
Servings: 4 servings
Equipment
Ingredients
- 2 flax eggs 2 tablespoons ground flax seed + 6 tablespoons warm water - *see note for AIP version
- 1 cup cassava flour
- 1/4 cup tigernut flour
- 2 tablespoons tapioca flour/starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 scoops unflavored collagen peptides optional
- 1 3/4 cup full fat coconut milk 1 can
- 1 1/2 tablespoons melted coconut oil
Instructions
- Prepare the flax eggs by combining the flax seed and warm water in a small bowl. Stir and set aside for 5-10 minutes until thickened.
- Place the cassava flour, tigernut flour, tapioca flour, salt, baking powder and collagen (if using) in a large bowl. Whisk together.
- In a separate smaller bowl, whisk together the coconut milk and melted coconut oil until smooth.
- Pour the wet ingredients into the bowl with the flour mixture. Add the thickened flax eggs and stir together until just combined. Do not overmix.
- Heat a griddle or non-stick skillet over medium heat. Once hot, brush lightly with coconut oil (or omit if using non-stick) and spoon 1/4 cupful of batter onto the pan. Use the back of a spoon or cup measure to shape into a circle, pancakes should be about 3-4" wide in diameter.
- Cook for about 5 minutes until edges look firm and bubbles have appeared in the middle. Flip and cook on the other side for another 3-4 minutes until cooked through.
- Repeat with remaining batter.
- Serve immediately or let cool then store in refrigerator or freezer.
Notes
*For AIP version - substitute 1/3 cup mashed banana or unsweetened applesauce for the flax eggs. Also make sure your baking powder is AIP compliant or use an AIP substitute.
Nutrition
Serving: 1SERVING | Calories: 463kcal | Carbohydrates: 40g | Protein: 9g | Fat: 31g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 496mg | Fiber: 5g | Sugar: 3g