I’ve recently discovered cassava flour and it’s quickly becoming a favorite for gluten-free and grain-free baking. I had only used it once before to make pistachio scones (which were incredibly delicious and a must-try!). But I also suspected they would work perfectly for pancakes. So glad I tried, cause these cassava flour pancakes were some of the fluffiest, most delicious pancakes I’ve ever tried. I’d say just as fluffy as my beloved banana flour pancakes.
Cassava Flour Nutrition
Cassava flour is made from the root of the cassava plant (also known as yucca), a starchy tuber similar to yam, taro, plantain, and potato. The whole root is peeled, dried, and ground into flour. So it’s higher in fiber than tapioca flour, which is the starch extracted from the cassava root through a process of washing and pulping.
Cassava flour contains a decent amount of vitamin C, is low in calories, sugar, and fat, and high in carbs, making it a good source of energy. It has a fine texture, neutral taste, and white color, and is completely gluten- and grain-free. So it’s suitable for people with allergies who can’t consume nuts or coconut, or anyone who likes to cut back on gluten and grains.
Cassava Flour Pancakes
Besides cassava flour, these pancakes contain coconut milk and pasture-raised eggs mainly. I also like to add a dash of vanilla or cinnamon every time I make pancakes for more flavor. Additionally, I always use baking soda and apple cider vinegar to set off a chemical reaction, creating CO2 bubbles, to help get your pancakes extra-fluffy.
Can’t wait for you to try these heavenly cassava flour pancakes! Leave a comment below if you do or share your photos with me on Instagram or Facebook @nutriholist #nutriholist. XO
Cassava Flour Pancakes
Serves 3
Ingredients
- 3 pasture-raised eggs
- 1 cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon pure maple syrup (optional)
- 1 cup cassava flour
- 1/2 teaspoon baking soda
- 1 teaspoon of coconut oil, for cooking
Directions
- Whisk the eggs in a medium-sized bowl. Add the milk, apple cider vinegar, vanilla, and maple syrup (if using), and whisk some more to combine
- Add the flour and baking soda and gently stir to mix everything together. Don’t overmix for best (fluffiest) results
- Heat coconut oil in a large pan over medium-low. Add about 1/4 cup of the batter to form a pancake. Let it cook for 1-2 minutes until the edges get golden brown and bubbles form on top. Flip and cook for another 1-2 minutes on the other side. Repeat
- Serve warm with a drizzle of pure maple syrup, banana slices, or other fruits of choice. Enjoy!
