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.

Course Breakast

Cuisine Caribbean

Prep Time 20

Cook Time 20

Total Time 40

Servings 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