Vegan Cassava Flour Pancakes

Learn how to make some delicious pancakes that are made from cassava flour. These pancakes are fluffy, gluten free, vegan, very easy to make and topped with my soaked fruit making it perfect for the holiday season.

You can't really good wrong with pancakes, most people enjoy them and they are a great way to start the day.

I like to be as diverse as possible especially as an adult because pancakes weren't really a thing for us to eat for breakfast.

However, being a foodie gives me the perfect excuse to explore new things such as these pancakes that are made from cassava flour.

Yes, that's right, cassava flour, you know that grain free flour that's been trending for quite some time now.

Not to be mistaken for tapioca starch, as previously mentioned in other blog posts. The two are NOT mutually interchangeable, so a word to the wise, make sure you are using cassava flour to make the pancakes.

Ingredients you need

• Cassava flour - the star of the show, this is a naturally gluten free alternative to wheat flour and is often used in my gluten free recipes. I use the Tiana brand (UK) however my stateside readers can use Otto's instead.
• Almond flour - this helps to counteract the gumminess from the cassava flour.
• Baking powder - this is used as a raising agent, to basically help the pancakes raise.
• Almond milk - you can use any plant based milk but I like to use almond because it is very much neutral tasting.
• Apple cider vinegar - the acidity is needed to react to the leavening agent.
• Soaked fruit - this is used for the topping.
• Nutmeg, cinnamon, pink salt and vanilla - for flavour.
• Olive oil - used for frying the pancakes and to form the batter.
• Raw cane sugar - for a subtle hint of sweetness.

Reasons to make these pancakes

• The pancakes are totally flourless and gluten free
• Very easy to make
• A great way to incorporate soaked fruit
• Completely versatile

Make the recipe

Making these pancakes is relatively straight forward to make and not difficult at all. I will forewarn you and say the consistency of the batter will be slightly gummy due to the nature of the flour.

Which is where the almond flour comes into play, which helps to counteract and offset any gumminess.

The dry ingredients are added to a bowl and mixed together then the wet ingredients are all added to a jug.

From there, the wet ingredients are then added to the dry bowl to form a thick pancake batter.

The density of the batter helps to create those thick American style pancakes so I suggest not getting too carried away and tempted to thin the batter too much.

You want it to be on the thicker side, as opposed to being too thin or runny.

Also, I cannot stress how important it is to use a non stick frying pan.

A frying pan that sticks can ruin a good batch of pancake batter, no-one wants to have to fight with their frying pan to flip over a pancake.

As the batter is quite thick, I recommend using either a ladle or big spoon to apply the batter to the pan.

Using a jug will help to pour the batter out a lot easier so keep that in mind.

Also, be quick when spreading the batter, use the back of a spoon to create a neat circle and work quickly as it does form quite quickly.

The steps

• Add the cassava flour, almond flour, raw cane sugar, baking powder, cinnamon, nutmeg and pink salt to a medium sized bowl and stir to combine.
• Add the almond milk, olive oil, apple cider vinegar and vanilla to a jug.
• Pour the liquid into the bowl with the dry ingredients while whisking to form a smooth batter.
• Preheat a non stick frying pan over medium heat (lightly coat with olive oil, if you want to).

• Pour, spoon or ladle some of the batter onto the pan.
• Cook until bubbles form and the underside is brown.
• Flip over the pancake and cook the other side.
• Top with the soaked fruit or topping of your choice.
• Repeat the above steps with the rest of the batter.

Notes and tips

• The batter should be on the thicker side, don't be tempted to thin it out.
• The batter should make a quantity of roughly 6 pancakes, subjective to the size.
• Keep in mind that the pancakes may have a very slight chew to them which is normal.
• Make sure you are using ALMOND FLOUR and NOT ALMOND MEAL, also CASSAVA FLOUR and NOT tapioca starch.
• This is the recipe that you will need for the

  More recipes to try

  • Mango Jam
  • Sorrel Jam
  • Scotch Bonnet Pepper Sauce
  • Browning sauce
  • Caribbean Curry Sauce
  • Mango Pineapple Hot Sauce
  • Vegan Cranberry Sauce
  • Jamaican Jerk BBQ Sauce

  **Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

   

  

  Vegan Cassava Flour Pancakes

  Learn how to make some delicious pancakes that are made from cassava flour. These pancakes are fluffy, gluten free, vegan, very easy to make and topped with my soaked fruit making it perfect for the holiday season.

  5 from 2 votes

  Print Pin Rate

  Course: Breakast

  Cuisine: Caribbean

  Prep Time: 20 minutes minutes

  Cook Time: 20 minutes minutes

  Total Time: 40 minutes minutes

  Servings: 3 people

  Calories: 327kcal

  Author: Charla

  Ingredients

  • ▢ 1 cup cassava flour (120g)
  • ▢ ¼ cup almond flour (28g)
  • ▢ 1 tablespoon baking powder (12g)
  • ▢ 2 tablespoon raw cane sugar (24g)
  • ▢ ½ teaspoon cinnamon (1g)
  • ▢ ½ teaspoon nutmeg (1g)
  • ▢ ¼ teaspoon pink salt (1.5g)
  • ▢ 1¼ cup almond milk (295ml)
  • ▢ 2 tablespoon olive oil (28g)
  • ▢ 1 tbsp apple cider vinegar (15g)
  • ▢ 1 teaspoon vanilla (4g)
  • ▢ soaked fruit (for the topping)

  Instructions

  • Add the cassava flour, almond flour, raw cane sugar, baking powder, cinnamon, nutmeg and pink salt to a medium sized bowl and stir to combine.
  • Add the almond milk, olive oil, apple cider vinegar and vanilla to a jug.
  • Pour the liquid into the bowl with the dry ingredients while whisking to form a smooth batter.
  • Preheat a non stick frying pan over medium heat (lightly coat with olive oil, if you want to).
  • Pour, spoon or ladle some of the batter onto the pan.
  • Cook until bubbles form and the underside is brown.
  • Flip over the pancake and cook the other side.
  • Top with the soaked fruit or topping of your choice.
  • Repeat the above steps with the rest of the batter.

  Notes

  • The batter should be on the thicker side, don't be tempted to thin it out.
  • The batter should make a quantity of roughly 6 pancakes, subjective to the size.
  • Keep in mind that the pancakes may have a very slight chew to them which is normal.
  • Make sure you are using ALMOND FLOUR and NOT ALMOND MEAL, also CASSAVA FLOUR and NOT tapioca starch.
  • This is the recipe that you will need for the Soaked Fruit.

  Nutrition

  Calories: 327kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 756mg | Potassium: 20mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 444mg | Iron: 3mg

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