Fluffy Cassava Flour Pancakes (Paleo) cover

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Fluffy Cassava Flour Pancakes (Paleo)

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Ingredients

Warning0 allergens identified

Fluffy Cassava Flour Pancakes (Paleo)

2 eggs

1 tbsp pure maple syrup

1 tsp vanilla extract

½ cup cassava flour

2 tablespoons coconut flour

½ tsp baking soda

½ tsp cinnamon

½ cup almond milkor dairy free milk

¼ cup butterdivided

dark chocolate chipsor desired toppings

Instructions

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Instructions

First, whisk 2 eggs in a mixing bowl.

Stir in maple syrup and vanilla extract.

Then, stir in cassava flour, coconut flour, baking soda and cinnamon until a thick dough forms.

Add in almond milk. Start with 1/2 cup almond milk. Let the dough sit for 5 minutes.

After 5 minutes, if the dough is too thick, add almond milk 1 tablespoon at a time until desired consistency.

Heat 2 tablespoons butter in large skillet over low medium heat.

Once butter has melted but not yet browned, pour or scoop batter into 5 equal sized pancakes. Use the back of a spoon to smooth out pancake batter into a circle. Pancakes will not spread while cooking. Work in batches if needed.

After 3 to 4 minutes, flip pancakes. Pancakes will be ready to flip when they are slightly bubbly and the edges are starting to get firm. Add remaining butter to skillet if needed.

Carefully flip pancakes. Continue cooking 3 minutes.

Then, carefully remove pancakes from skillet.

Finally, top with dark chocolate chips, fruit, and maple syrup if desired.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Combine Dry Ingredients First 🥄
Whisk cassava flour, coconut flour, baking soda, and cinnamon together before mixing with wet ingredients to ensure even distribution and prevent lumps that reduce fluffiness.
Room Temperature Eggs Are Essential 🥚
Use eggs at room temperature as they blend more thoroughly into the batter, creating a lighter, airier texture than cold eggs would produce.
Let Batter Rest Before Cooking ⏱️
Allow the batter to sit for 5 minutes after mixing so cassava flour fully hydrates, resulting in superior fluffiness and better pancake structure on the griddle.
Master the Griddle Temperature 🔥
Use medium heat (not high) and wait for the griddle to fully preheat—cassava flour pancakes cook slower than wheat flour and need gentle, even heat to stay fluffy inside without burning.
Fold in Chocolate Chips Last 🍫
Add dark chocolate chips to the batter just before cooking so they don't melt prematurely and create heavy pockets; this maintains the light, fluffy crumb structure throughout.