Cassava Flour Pancakes (Paleo)

I love experimenting with alternative flours. Don't get me wrong, I love good ole AP flour too. It is the blog's namesake, after all! But it's fun to experiment and try new things. And as much as I hate to admit it, give my bod a break from grains because they don't always make me feel great. Lame. My new favorite alternative flour is cassava. It's made from the yucca root, the same plant used to make tapioca! It's a pretty great grain-free alternative flour because it has a very similar texture to all-purpose flour and can be subbed 1:1 which makes adapting recipes so easy. It has a very neutral flavor, too. So, why cassava? Besides being almost indiscernible from all purpose flour, it's very nutrient-dense, too! BONUS! It's loaded with vitamins and minerals and can help regulate your blood sugar and satiate hunger.

So these pancakes, guys. A pancake is a pancake is a pancake. Right? No. Whether you're paleo or not, you want to try these, trust me. They are fluffy and light and springy and mildly sweet. The coconut oil helps the edges become ever so crisp and they are tender as ever. These might be my new go-to pancake recipe. I do want to be clear that while the pancakes themselves are paleo if you follow that diet but serving with butter and syrup is not paleo, of course. But I wanted to give people options no matter your diet so everyone can enjoy these! And while they are delicious with maple syrup and butter, they certainly do not need to be a vehicle for more sugar. I like mine with a drizzle of almond butter, sliced fresh banana, and toasted coconut flakes. Or try tart yogurt and fresh sliced strawberries. Use these pancakes as a blank canvas for whatever toppings you'd like! You could even leave out the honey and vanilla and make these savory and top with sauteed greens and a fried egg. I hope you give these a try!

makes about 12 4-inch pancakes

pancakes
2 c cassava flour (I use this one!)
1 1/2 t baking powder
1/2 t baking soda
pinch of Himalayan pink salt
2 pasture-raised eggs, room temperature
1 c full-fat coconut milk (or any kind of milk you prefer)
1 T fresh lemon juice
1 t vanilla extract
2 T honey
2 T coconut oil, melted and cooled slightly (you could also use butter or ghee if you prefer) plus more for greasing griddle

topping ideas
a smear of grass-fed butter, room temperature
a drizzle of pure maple syrup or honey
fresh banana slices + toasted coconut + almond butter drizzle
yogurt and fresh strawberries and blueberries
a spread of your favorite jam

In a glass measuring cup, whisk together the coconut milk and lemon juice and set aside. In a medium bowl, whisk together the cassava flour, baking soda, baking powder, and salt and set aside. In a large bowl, whisk together the coconut oil and honey until combined. Whisk in the eggs, vanilla, and coconut milk mixture until combined. Add the dry mixture into the wet and whisk to combine.

Heat a large skillet or griddle over medium-low heat. When pan is heated, add a little coconut oil to grease the surface of the skillet. Using a 1/4 cup measuring cup, scoop the batter and pour about 3-4 pancakes onto skillet (depending on how large your pan is) and cook for about 3 minutes, until bubbles begin to form on top of the pancakes. Take a peek at the bottom of the pancakes and flip when golden-brown. Cook for another 2-3 minutes. Repeat with the rest of the batter, adding more coconut oil to the skillet as needed. Serve immediately. If you want to make all the pancakes at once before you serve, you can keep them warm in a 200 F oven on a baking skeet until ready to serve.

*Important Note: I tested this recipe several times using Terrasoul cassava flour but I've since tested using other brands of cassava flour and have noticed that not all cassava flours are milled to the same texture. Some may be finer than others so if you're using a different brand of flour, start out with a tad less flour than the above recipe and adjust the coconut milk or add a little water as necessary to reach a thick but pourable batter.