Cassava Flour Pancakes: Gluten Free & Dairy Free

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Light and fluffy, these cassava flour pancakes are the gluten-free, grain-free, and dairy-free way to enjoy a quick breakfast or a tasty snack.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: pancakes

Calories: 160kcal

Preheat a flat bottom skillet over medium heat.
In a medium mixing bowl, mix the cassava flour, baking powder, and salt.
To the medium bowl add the melted vegan butter, maple syrup, eggs, and milk. Whisk until batter is lump-free.
Spray the skillet with cooking spray. Pour 1/4 cup batter onto the skillet. Use a spatula to smooth the batter if desired.
Let the pancake cook for 1-2 minutes. Use a long metal spatula and flip the pancake over to cook the other side.
Remove the cooked pancake and serve immediately or keep warm (instructions below).
Repeat with remaining batter.

Measure ingredients by weight where weight is given.
The vegan butter may be substituted with regular butter.
The maple syrup may be substituted with honey or agave nectar.
The eggs may be substituted with an egg substitute here.
The almond milk may be substituted with coconut milk, oat milk, or a milk of your choice.
This pancake batter will be thick and make thick pancakes. You can vary the thickness to your liking by adding more almond milk if desired.
Keep the pancakes warm by preheating the oven to 250F. Place the cooked pancakes in a single layer on a parchment paper-lined cookie sheet. Cover the cookie sheet with foil and place in the oven until ready to serve.