These family favorite Cassava Flour Pancakes are a festive Sunday morning or Holiday breakfast that will definitely fill you up and please your taste buds! To make them extra festive, you can add 1 Tbsp Pumpkin Pie Spice to the flour mixture.
For this recipe, you will need goat milk yogurt or kefir that I usually buy in Trader Joe’s or if you can’t tolerate any kind of dairy even the one containing casein 2, you can use coconut yogurt or coconut buttermilk. Mix 1 Tbsp ACV – apple cider vinegar with full-fat coconut milk and let it sit for at least 5 minutes.
- 1 cup cassava flour
- 2 Tbsp Allulose sweetener
- 1 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp cinnamon or pumpkin pie spice (optional)
- 2 omega-3 or pastured eggs
- 1 to 1 1/4 cups goat or sheep milk yogurt or kefir or coconut yogurt for dairy free version
- 1 tsp vanilla extract
- 3 Tbsp melted butter or coconut oil
- Coconut oil, ghee, or avocado oil for frying
- Whisk together flour, sweetener, baking soda, salt, and spices.
- In a separate bowl whisk together eggs with 1 cup yogurt or kefir and melted butter or coconut oil.
- Combine wet and dry ingredients, stirring well. If the dough is too thick add an additional 1/4 cup of yogurt or kefir.
- Heat a lightly oiled frying pan or griddle over medium-low heat.
- Scoop 1/4 of the cup onto the heated pan.
- Brown on each side and serve hot with your favorite sweetener like Lakanto Maple-flavored syrup, Yacon syrup, or butter.
Note: I like to use a lightly oiled griddle for these pancakes. When the bubbles form, it’s time to flip the pancake.