Gluten Free Cassava Pancake Recipe

My health journey has been a long one, with a history of having a steep learning curve. Over the years what I've noticed is that my body's chemistry is easily disrupted by the foods I eat and the environments I'm in. The easiest and most straight forward way for me to know I'm fueling my body optimally is to eat a diet that promotes reduction of inflammation. By eliminating things like gluten, and refined sugars, and incorporating more healthy fats I'm giving my body the upper hand to better disperse my energy throughout the day and jump start focus and stamina. 

That being said, I'm still a human and sometimes I want comfort food! There's few things better than pancakes for brunch on a Sunday morning. I've eliminated the guilt (and the brain fog) by coming up with a recipe that reminds you of childhood but feels 10x better for your body. 

Gluten Free + Sugar Free Cassava Pancakes. Yes. Cassava. It's grain free, low in calories, and easy for the body to digest. I've added cultured cashew yogurt and Tocotrienols to this recipe for nutrient density, and a splash of vanilla for a bit of warmth and coziness. 

The yogurt cultures are experts at balancing your bodies glut flora (your microbiome) while Tocotrienols create depth in flavor and are packed with Vitamin E. This recipe calls for butter, always use raw and/or grass fed butter to know you're getting all the benefits of natural fats. Buying quality ingredients is the whole point of your body thriving off of the food you eat. 

It's a super easy recipe that will leave you completely satisfied!

 

 Directions:  1. Combine the dry ingredients in a bowl and whisk.   2. Combine the wet ingredients in a bowl and whisk vigorously until mixture is frothy.  3. Slowly fold the dry ingredient mixture into the wet ingredients, mixing evenly without overworking the batter.  4. Heat about 1 teaspoon coconut oil in a medium non stick pan saute pan over medium high heat.  5. Add batter 1/2 cup at a time, cooking the pancakes for 2 minutes or so on each side. When you see the batter bubble, flip it.  6. Continue cooking pancakes in batches until all of the batter has been used, adding more coconut oil to the pan as needed.  7. Add a tab of butter to your pancake with maple syrup and blueberries for the ultimate experience.  Notes: you can make this recipe vegan by replacing the egg with flax meal egg (1 egg = 1 tbs of flax meal mixed with 2.5 tbs warm water, gelled) and replace butter with coconut oil.  For Lakanto: You can buy online at amazon or www.lakanto.com or sub out with the sweetener of your choice. 

Directions:

1. Combine the dry ingredients in a bowl and whisk. 

2. Combine the wet ingredients in a bowl and whisk vigorously until mixture is frothy.

3. Slowly fold the dry ingredient mixture into the wet ingredients, mixing evenly without overworking the batter.

4. Heat about 1 teaspoon coconut oil in a medium non stick pan saute pan over medium high heat.

5. Add batter 1/2 cup at a time, cooking the pancakes for 2 minutes or so on each side. When you see the batter bubble, flip it.

6. Continue cooking pancakes in batches until all of the batter has been used, adding more coconut oil to the pan as needed.

7. Add a tab of butter to your pancake with maple syrup and blueberries for the ultimate experience.

Notes: you can make this recipe vegan by replacing the egg with flax meal egg (1 egg = 1 tbs of flax meal mixed with 2.5 tbs warm water, gelled) and replace butter with coconut oil.

For Lakanto: You can buy online at amazon or www.lakanto.com or sub out with the sweetener of your choice. 

Camila Casanas