Cassava Flour Pancakes

Gluten free and yummy

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Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: Cassava

Servings:

Calories: 231kcal

Author: Heidi Dahlenburg

In a medium bowl, whisk together the apple cider vinegar and the coconut milk
Leave this mixture to stand for approx 10 minutes.
In a largo bowl, mix the cassava flour and baking powder together.
Add the almond butter and maple syrup to the bowl with the almond milk and vinegar and mix it all together.
Combine the liquid ingredients and dry ingredients together. Mix until there are no lumps.
Preheat a stainless steel frypan.
Add ghee.
Use ⅛ of the batter for each pancake.
Cook on medium heat until bubbles appear and the bottom of the pancake is golden.
Flip and cook for another 2 minutes.
Top with 50 g of Coconut Yoghurt and a handful of fresh berries. 24 mg Methionine - This must be added to the total below.

Whole Recipe.
Calories 924 Methionine 116
Per Serve (2 Pancakes)
Calories 231 Methionine 29mg

Coconut Milk

This recipe uses the carton coconut milk, not the canned. The canned is much thicker.

Almond Butter

It is best to make your own Almond butter from organic, pre soaked nuts. Almonds generally contain high amounts of herbicides.

Frypan

Although non-stick pans are very useful, it is best to invest in a stainless steel pan. Over time, the pan will develop a decent non-stick surface.

Apple Cider Vinegar

Choose organic, raw and unfiltered apple cider vinegar.

Vanilla Extract

It is best to invest in a 100% pure vanilla extract. It is better for you and you need much less to give a great flavor.

Honey/Maple
Use 100% maple syrup. If using honey, please try to source local, raw honey.