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Cassava Flour Pancakes
We can't go past pancakes for breakfast in my house. We love them loaded with fresh berries, papaya and almond butter or tahini sauce.
These gluten-free pancakes are so easy to make and they never fall apart! Cassava flour is made from a root vegetable so these pancakes are actually loaded with goodness. You can easily make them dairy-free by using coconut oil instead of ghee, or vegan by replacing eggs with a chia eggs.
INGREDIENTS
Pancakes
- 1-2 bananas (depending on how sweet you like them)
- 2 pastured e ggs
- 1-1.25 cups coconut milk
- 2 tablespoons ghee or coconut oil (melted)
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1.25 cups cassava flour
- 1 teaspoon baking powder
Tahini sauce
- 2 tablespoons hulled tahini
- 1 tablespoon coconut oil
- 1 teaspoon honey
Method
- Mash banana and whisk eggs in a bowl. Add coconut milk, cooled ghee/coconut oil and vanilla. Add dry ingredients and whisk to smooth consistency. If it feels too thick, add a little more coconut milk (but the batter should be reasonably thick).
- Fry pancakes in coconut oil or ghee.
- To make tahini sauce - mix tahini and coconut oil over low heat until combined. Remove from heat and stir in honey.
- Serve pancakes with tahini sauce or almond butter, fresh berries/papaya and/or macadamias.
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