If you're gluten-free, you will love these super fluffy Cassava Flour Pancakes! They're made with simple ingredients, and they take less than ten minutes to throw together!
Start by adding the coconut milk and apple cider vinegar into a mixing bowl. Stir together and let sit for 5 minutes.
Next add the apple sauce, eggs, and vanilla extract into the coconut milk mixture. Whisk together until fully combined.
Then add the cassava flour, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a batter forms.
Making the Pancakes
Turn the burner to medium/high heat, and drop a dollop of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
Wait until the pan has warmed up - then fill a ¼ cup with batter, and pour 2-3 pancakes onto the pan. Make sure the pancakes have a little space so you can flip them!
Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
Serve with your favorite toppings, and enjoy!
Notes
Pancake Tips
Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. (So learn from my mistakes!)
Don't pack the flour. Cassava flour is very dense, so I scoop the flour with a spoon into the measuring cup. Use a knife to scrape off the excess!
For a (naturally) sweeter pancake, add in small chunks of banana while you're mixing together the batter! When I add banana, they're sweet enough to just grab and go as a quick snack. (You don't even need syrup!) Also a great option for kids.
Frequently Asked Questions
Are these pancakes considered Paleo?Yes! This pancake recipe is made with one of my favorite gluten-free flours - cassava flour! It's grain-free, and great for anyone on the Paleo diet. I also used unsweetened coconut milk so they're dairy-free and sugar free!
Can you freeze pancakes?Yes! Freezing pancakes is great for when you're in a rush! If you're planning to prep some ahead of time, I reccomend making a double batch. Let them cool completely, and then store them in an air tight bag or freezer safe container. (Great for kids!)
How to store leftovers
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!