Cassava Flour Pancakes

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.

I love these pancakes served with sugar-free Lakanto Maple-flavored syrup or Yacon syrup.

Ingredients

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

Directions

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.