Easy Cinnamon Cassava Flour Pancakes

What You Need

Cassava Flour

These pancakes require a fine-ground cassava flour made from young roots. My
favorite brand I personally use–and the one I recommend for every recipe–has the best
consistency and texture of any cassava flour I’ve tried. It’s available on Amazon
Prime and Thrive Market.

–> Read my post series on all 12 Plant Paradox approved flours HERE.

Monk Fruit Sweetener

The approved alternatives to sugar are: stevia, inulin, yacon, monk fruit, erythritol, and
xylitol. I’ve tried them all, and my favorite brand combines monk fruit and erythritol and
tastes delicious. It’s  available on Amazon Prime and Thrive Market.

–> Read my article on all 6 approved sweeteners HERE.

–> Learn how to go lectin-free on a budget HERE.

Goat’s Milk Kefir

The other “weird” ingredient is goat’s milk kefir. I use it because I love  the flavor of goat’s milk in
pancakes and  it’s available at my local grocery store. If can’t find it or you don’t like the flavor,
substitute a thin plain yogurt instead–coconut yogurt, almond yogurt, and sheep’s milk yogurt would all
work.

Cooking Perfect Pancakes

They seem so easy to make, yet they’re so easy to screw up if you don’t have the surface heat juuuuust
right. Here are my tips for getting the perfect, golden brown cassava flour pancake (through trial and
error):

1. Use a nonstick griddle–and DO NOT put oil or butter or anything else on that surface
except for the pancake batter.
2. Preheat the griddle over medium heat for 3 full minutes, and then turn it down to
medium-low heat for at least a minute before you pour anything on it.

3. Cook at medium-low heat. This ain’t wheat flour. It burns more easily.

4. Cook the second side for half as long as the first. If you flip at the right time–when
plenty of bubbles have broken the surface–you’ll have  a lovely golden brown pancake
that has already done most of its cooking.

5. Keep the pancakes in a warm oven with a moist towel over them, so they don’t dry
out.

6. Butter. Lots of butter for serving. And extra cinnamon.

Cassava Flour Pancakes

Cinnamon Cassava Flour Pancakes

Light, fluffy cinnamon pancakes made with cassava flour and goat's milk kefir. Paleo, AIP, Whole30, and
Plant Paradox friendly pancakes.

 Course Breakfast

 Cuisine American

 Prep Time 35 minutes

 Cook Time 35 minutes

 Total Time 35 minutes

 Servings 4

Ingredients

 1 cup cassava flour

 2 tablespoons monk's fruit sweetener

 1 tablespoon baking powder

 1 teaspoon cinnamon plus more for serving

 1/4 teaspoon sea salt

 1/8 teaspoon nutmeg
  1 1/4 cup goat's milk kefir or coconut/almond yogurt, room temperature

 1/2 teaspoon vanilla extract

 2 large eggs room temperature

 3 tablespoons melted butter plus more for serving

 1/4 cup water

Instructions

1. PREHEAT a nonstick griddle to medium-low heat.

2. WHISK together the flour, sweetener, baking powder, cinnamon, sea salt, and nutmeg in a
medium bowl until combined. Whisk together the kefir/yogurt, vanilla, eggs, and water in a
large bowl until well combined. Whisk the butter into the kefir mixture.

3. COMBINE the dry mixture and the wet mixture in the large bowl, whisking until smooth and well
combined.

4. USE a 1/4 cup measuring cup to pour batter on the hot griddle, 1-3 pancakes at a time. Cook until bubbles

break the surface and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about

1 minute more. Repeat with the remaining batter.

5. SERVE hot or transfer to a warm oven and cover with a slightly damp towel to keep warm. Sprinkle with

cinnamon and serve with butter.