Flour Power Pancakes
These fluffy pancakes blend the unique flavors of cassava flour, arrowroot flour, and sweet potato flour, creating a gluten-free breakfast that’s both nutritious and delicious. Perfect for a brunch or a cozy morning, these pancakes are naturally sweetened and packed with vitamins. Serve them warm with maple syrup or your favorite fruits for an irresistible start to your day.
ingredients
- 1 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup sweet potato flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons honey or maple syrup
- 1 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
steps
- 1.
In a large bowl, whisk together the cassava flour, arrowroot flour, sweet potato flour, baking powder, and salt until well combined.
- 2.
In another bowl, mix the honey (or maple syrup), milk, eggs, melted coconut oil, and vanilla extract until smooth.
- 3.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick and lumpy.
- 4.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
- 5.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- 6.
Repeat with remaining batter, adding more oil to the skillet as needed.
- 7.
Serve warm with your favorite toppings like fruit, yogurt, or syrup.
