Cassava Flour Pancakes: Gluten Free & Dairy Free
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.
Servings: 8 pancakes
Calories: 160kcal
Ingredients
- 160 grams cassava flour about 1 cup
- 2 teaspoons baking powder
- dash salt
- 4 Tablespoons vegan butter melted
- ¼ cup maple syrup
- 2 large eggs
- ⅔ cup almond milk
Instructions
- 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 ¼ 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.
Notes
- 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.
