Low Histamine Cassava & Coconut Pancakes
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Learn more →Ingredients
4 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
Ingredient noteOn a low histamine diet, unflavored gelatin powder is a purified, refined protein, not a long-simmered broth, so it carries little free histamine and the small amount here is likely well tolerated. Sensitivity is individual. If you prefer to always avoid gelatin, please tap it and change its rating to Red.
- 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
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 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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