Cassava Blueberry Pancakes

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
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 pancakes 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 pancakes 5 minutes
Cook Time
15 minutes
Cassava Blueberry Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 pancakes 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 pancakes 5 minutes
Cook Time
15 minutes
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
Servings: pancakes
Units:
Instructions
  1. Grease the griddle/pan with coconut oil and heat on medium high.
  2. Whisk all the Dry Mixture in a medium bowl.
  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!
  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!
  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!
  6. Enjoy with extra blueberries and your favorite topping. I love them with my Ginger Rhubarb Sauce.
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