Low Sodium Cassava & Coconut Pancakes

Total time40 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the gelatin egg

1 tbsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp warm water

For the batter

1 cup cassava flour
2 tbsp tapioca starch
1 tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground ceylon cinnamon
1 can (13.5 oz) full-fat coconut milk, well shaken
2 tbsp maple syrup
1 tbsp apple cider vinegar
½ tsp vanilla powder
1 tbsp coconut oil, plus more for the pan

For serving

fresh berries, for serving (optional)
maple syrup, for serving (optional)

Instructions

1
Make the gelatin egg: sprinkle the gelatin powder over the warm water in a small bowl and let it sit undisturbed for 5 minutes, until the gelatin has fully bloomed and the mixture is thick and gel-like.
2
Whisk together the cassava flour, tapioca starch, baking soda, salt, and Ceylon cinnamon in a large mixing bowl until evenly combined.

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