Cassava Flour Pancakes

We can't go past pancakes for breakfast in my house. We love them loaded with fresh berries, papaya and almond butter or tahini sauce.

These gluten-free pancakes are so easy to make and they never fall apart! Cassava flour is made from a root vegetable so these pancakes are actually loaded with goodness. You can easily make them dairy-free by using coconut oil instead of ghee, or vegan by replacing eggs with a chia eggs.

INGREDIENTS

Pancakes

• 1-2 bananas (depending on how sweet you like them)
• 2 pastured e ggs
• 1-1.25 cups coconut milk
• 2 tablespoons ghee or coconut oil (melted)
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1.25 cups cassava flour
• 1 teaspoon baking powder

Tahini sauce

• 2 tablespoons hulled tahini
• 1 tablespoon coconut oil
• 1 teaspoon honey

Method

1. Mash banana and whisk eggs in a bowl. Add coconut milk, cooled ghee/coconut oil and vanilla. Add dry ingredients and whisk to smooth consistency. If it feels too thick, add a little more coconut milk (but the batter should be reasonably thick).
2. Fry pancakes in coconut oil or ghee.
3. To make tahini sauce - mix tahini and coconut oil over low heat until combined. Remove from heat and stir in honey.
4. Serve pancakes with tahini sauce or almond butter, fresh berries/papaya and/or macadamias.