Cassava flour pancakes
Gluten free, grain free, dairy free optionMakes 6-8 pancakesServes 3-4 people *Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
Ingredients
- 160 g (1 cup)* cassava flour
- 8g (2 teaspoons) baking powder
- Pinch of fine salt
- 50 g melted butter regular or dairy free
- 60ml (1/4 cup)* maple syrup
- 2 extra large eggs (45-55g each, weighed out of shell)
- 125-170ml (1/2 - 2/3 cup)* milk of choice (I used lactose free full cream)
- Butter or vegetable oil for frying
Instructions
- Whisk the dry ingredients together in a medium mixing bowl. Add the butter, maple syrup, eggs and 1/2 cup (125ml) milk. You can add some vanilla extract or cinnamon here if you like, too. Sit aside for five minutes to thicken, then assess the batter. If it looks super thick, add the extra milk. Keep in mind that too much liquid can make cassava flour too gummy, so we're looking for a happy medium here. If you’re happy, we’re ready to cook.
- Preheat your saucepan over a medium heat for a couple of minutes, then add the butter or oil. Add 2 large tablespoons of batter to the pan, and cook until bubbles form on the surface and the edges are firm. Flip and cook for another minute, then remove from the pan.
- Repeat with the remaining for 6-8 pancakes (this will depend on how much batter you use per pancake and how much milk you add).
- Serve warm with the toppings of your choice. Leftovers keep well in the fridge but are best microwaved to add some moisture back in (particularly if you use less milk).
Notes
- I have made blueberry and chocolate chip versions of these pancakes without issue.
Tried this recipe?Let us know how it was!