Barley Free Cassava & Coconut Pancakes
Total time40 min
Prep time15 min
Cook time20 min
4.5(15)
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Learn more →Ingredients
4 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp warm water
For the batter
- 1 cup cassava flour
- 2 tbsp tapioca starch
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 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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