It is a cold snowy day her in Germany and my tummy needed some comfort food. Since going gluten, dairy and soy free for 2 years I have never tried making gluten free pancakes. What a great day to experiment. I have been trying to avoid grains as well and have adapted a few of my recipes that used rice flour and exchanged them with cassava. It gives an added nutty flavor and just great consistency to whatever I bake. Check out these Cassava flour Blueberry pancakes. With or without the blueberries they are yummy. Try covering them with my Ginger Rhubarb Sauce.
Here are a few recipes I’ve altered or created for using Cassava flour!
Turmeric Sweet Potato Protein Nut Muffins
Cassava Sweet Potato Crepes
Century Bread
Pumpkin Bread
CASSAVA BLUEBERRY PANCAKES
January 26, 2017
: 6
: 5 min
: 15 min
: 20 min
Ingredients
- Dry Mixture
- 1/2 cup cassava flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp himalayan salt
- dash ground nutmeg
- dash ground cinnamon
- Wet Mixture
- 1 tsp fresh ginger if using dried, add to the Dry Mixture
- 2 level Tbsp honey or more if you like them sweet
- 1 tsp homemade vanilla or pure vanilla
- 2 eggs
- 1/4 cup coconut oil melted
- 1/2-2/3 cup coconut or almond milk start with 1/2 cup
- 1/2 cup organic blueberries add just before cooking
Directions
- Step 1 Grease the griddle/pan with coconut oil and heat on medium high.
- Step 2 Whisk all the Dry Mixture in a medium bowl.
- Step 3 In another bowl, add all the Wet Mixture, except the blueberries, and beat by hand until well blended. You can use a mixer but I was not in the mood to do the dishes!
- Step 4 Drizzle the Dry Mixture into the Wet Mixture and beat until smooth. I used a fork and had to add a bit more coconut milk to get the consistency I like for my pancakes. Fold in the blueberries!
- Step 5 Make sure the griddle is hot. I always cook a single pancake first to make sure the griddle is just right before dropping 4 on to the pan or griddle. My first one was not hot enough and I had a mess!
- Step 6 Enjoy with extra blueberries and your favorite topping. I love them with my Ginger Rhubarb Sauce.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.