These basic Cassava Flour Pancakes are a perfect recipe for when you want a simple but healthy breakfast without having to use many ingredients. This recipe is naturally Vegan, Oil-Free, Gluten-Free and Grain-Free.
Cassava Flour Pancakes
With so many beautiful and delicious pancake recipes online, it’s hard to make a choice. But there few scenarios when these particular Cassava pancakes belong more than the others:
- you don’t have any fruits/berries/chocolate chips to add in pancake batter but you desperately need pancakes;
- you follow Low Fat Oil-Free Vegan Diet;
- you’re on a Paleo Diet, which means grains are banned
I have to say, I’m very new Cassava flour, but I’ve been using it here and there and can see why it makes a wonderful substitute for a regular flour.
What is Cassava
Cassava is a tuberous root grown in South America. It is valued for its complex carbohydrates. Although Cassava is relatively new to the US, it has been wildly used in developing countries and is a staple ingredient in cooking.
To make Cassava flour, farmers grate the roots pressing moisture out of them. Then, they dry the pulp and grate into a flour.
Cassava flour is rich in starch and has some amount of vitamins. For people with gluten-sensitivity or who follow Paleo diet, Cassava flour is one of the best ingredients for cooking/baking.
My husband and kids love Cassava pancakes are they’re wonderful with a generous topping of berries and Maple syrup or honey.
These vegan grain-free pancakes are thin yet soft. They’re easy to make and taste great even on the next day.
These Vegan Paleo pancakes are made with 6 ingredients. This recipe is basic and you can play with it by adding mashed banana into the batter or blueberries.
- Cassava flour – I’ve been using Otto’s Cassava flour and loving it;
- Nut butter – I used Almond butter, however you can swap it for Peanut Butter, Sunflower Butter or even coconut oil if you have neither of those;
- Almond milk – you can choose any other plant milk;
- Apple Cider Vinegar
- Maple Syrup
- Baking powder
How to make pancakes with Cassava flour
1. Mix almond milk and apple cider vinegar – this will help to make pancakes fluffier. Leave the mixture for 10 minutes
2. Mix dry ingredients – Cassava flour and baking powder
3. Mix liquid ingredients – milk+apple cider vinegar, almond butter and Maple syrup
4. Pour liquid ingredients into the dry ingredients – mix very well until no lumps remain
5. Cook – pour about 1/8 cup of batter on a preheat pancake pan and cook until bubbles appear and the bottom of a pancake is brown. Flip and cook for another 1-2 minutes.
These pancakes are on a thinner side. If you make them bigger in diameter, you can even stuff them with any filling that you want and then roll it like a crepe.
When I have ripe banana, I love adding it to my batter. The amount of almond milk won’t change and it will be slightly denser.
You can also top the pancakes with frozen blueberries. Just cook one side of the pancakes, sprinkle few blueberries on top and the flip it.
Whenever I make these pancakes, I don’t grease my pan. The pancakes won’t stick unless you don’t preheat the pan properly. That’s why I recommend preheating the pan for at least 5 to 7 minutes.
Cassava Flour Pancakes Recipe
- In a medium bowl whisk together almond milk and apple cider vinegar. Leave the mixture for 10 minutes.
- In a large bowl mix Cassava flour and baking powder.
- Add almond butter and Maple syrup to a bowl with almond milk and vinegar and mix everything nicely.
- Pour liquid ingredients into the dry ingredients and mix very well until no lumps remain.
- Preheat your non-stick pan well (I used non-stick crepe pan) and pour about 1/8 cup of batter on a pan. Cook on a medium heat until bubbles appear and the bottom of a pancake is brown. Flip and cook for another 1-2 minutes.* Note 1
- Continue cooking the rest of the pancake batter. Serve immediately with berries/honey/maple syrup.