Classic Buttermilk Pancakes (Grain Free, Nut Free)

These pancakes are fluffy, light, and easy to make. Using only one flour--cassava flour, which behaves similarly to wheat flour. Plus, they whip up in only one bowl!They are the perfect way to start your weekend mornings!

They are lightly sweetened with maple syrup, and go great with any toppings-- berries, syrup, jam, yogurt-- the options are endless here!

These pancakes freeze and reheat really well: I typically reheat them in my toaster oven on bake setting and it works great. Enjoy!

Tips for Best Pancake Results

• Use a serving scoop to gauge the size of each pancake
• cook your pancakes low and slow, so they don't burn on the outside
• If you don't like a sweetener-omit and add an additional 1/4 C milk to accommodate moisture.
• If you want to a add chocolate chips or berries, feel free to experiment!

Classic Buttermilk Pancakes (Grain Free, Nut Free)

Grain and Nut free, using one type of flour! It couldn't be easier to make this staple breakfast!

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Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 10

Ingredients

  

1x2x3x

• 1 C cassava flour
• 2 tsp baking powder
• 2 large eggs
• 3/4-1 C Flax , soy, or coconut milk
• 1/3 C refined melted coconut oil
• 1/4 C maple syrup (Optional for sweetnesss)

Instructions

 

• Preheat and oil a large skillet or large frying pan n medium low heat
• Whisk dry ingredients in a large bowl Form a wet in the center, then add wet ingredients Mix all together.
• If batter is too thick or closer to a dough, add 1 tbsp milk at a time until it thins out a bit.
• 4. Scoop a serving spoon of batter on to the pan and use bottom of the spoon to spread slightly
• Cook for 3-5 min on each side. Cooking low and slow is always best with paleo flours, to avoid burning on the outside.
• Enjoy with your favorite toppings!
• Store leftovers in fridge or freezer, then reheat!

Author: Ali Jenkins

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