Cassava flour pancakes

The absolute best pancakes I have ever tasted.

They are gluten free, dairy free, high in protein and full of flavour.

I’ve tried them all: GF flour, almond flour, buckwheat flour, brown rice flour.. But the winner is definitely cassava flour. They make the fluffiest of pancakes, without the risk of them going soggy or falling apart which is generally what happens with other flours if I don’t follow the EXACT recipe.

Cassava is a starchy root vegetable, and it is ground to make the flour texture. Cassava is high in fibre, supporting digestion, blood sugar management, gut health and it will keep you fuller for longer.It is also incredibly high in vitamin C which is an anti-inflammatory. Vitamin C also  protects cells against oxidative stress, supports the immune system and stimulates the production of collagen. So overall, full of nutrients!

Recipe:

½ cup GF oats

½ cup Cassava Flour

1 egg 

2 tbsp protein powder (I use FORM vanilla)

½ tsp GF baking powder

½ cup oat milk (I use plenish barista)

Method:

Mix all ingredients into a blender (you want the batter THICK) and fry using coconut oil. Then enjoy with whichever toppings you wish. So easy!