Inside scoop: You’ve gotta try these Paleo Cassava Flour Pancakes.
This recipe was submitted by Lisa Bermas, Toronto-based photographer, recipe developer, and nature enthusiast.
Cassava flour is one of our favourite flours for going grain-free with. It’s one of the few gluten-free flours that actually holds together well and replaces 1:1 for wheat flour, thus making it ideal for baking. Although, once processed, the nutritional profile of cassava flour diminishes quite a bit, it’s still a wonderful and versatile food for adding other incredibly nutrient dense ingredients to, and to use as a base for a lot of your cooking needs.
Take these Cassava Flour Pancakes, for example. They are high in healthy fats, omega 3, antioxidants, flavour, and are really quite simple to make. As a matter of fact, your pancake game will now become a permanent cassava flour pancake game, you’re going to love them so much.
So, be sure to learn more about what Cassava Flour is by checking out one of our latest articles: Is The New ‘It’ Paleo Cassava Flour Really Worth The Hype?
If you’re looking for more inside scoop into how we make the healthiest swaps in our kitchen (like replacing white flour with cassava flour), make sure you download our Healthy Swap List here:
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Pretty In Purple Paleo Cassava Flour Pancakes
- 3/4 cup cassava Flour we use Otto’s Naturals
- 3 eggs (*For vegan friendly version add 2 Tbsp of ground flax or chia seeds to 6 Tbsp water and let sit for 10 minutes.)
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1/4 cup cacao nibs can use chocolate chips instead
- 1/2 tsp ground cardamom
- 1/2 cup wild blueberries frozen
- Whisk together the above ingredients using a handheld blender or fork for a couple of minutes.
- Once the batter has been blended into a beautiful purple, heat a large skillet over medium heat.
- Using a 1/2 cup measuring cup to scoop, place the measured out batter on the heated skillet. Allow each side to cook for roughly 6 mins.
- Garnish with your choice of yummy goodness. I used a combination of cinnamon, fresh wild blueberries, Organic Blue Agave Nectar, and cacao nibs.
- Serve hot.
Lisa Bermas is a Registered Holistic Nutritionist™ originally from Toronto. Her passion is to empower individuals to take health into their own hands with the guiding principles of plant-based nutrition.
Lisa was intrigued to pursue an education in the alternative medicine field, in large part due to her experience with conventional doctors, who often wrote off her joint pain as either ‘growing pains’ or, simply put, ‘nothing’. She later linked this pain to changes in barometric pressure, poor absorption, and a highly inflammatory and acidic diet. The decision to turn to this field of medicine also stemmed from her realization that many doctors are essentially looking at the human body as individual parts rather than as a whole, integrated system. Lisa firmly believes that the integral link to our physical health is the connection between body, mind, and spirit.
In addition, Lisa studied Homeopathic Medicine and completed an Honours Bachelor of Science degree in Integrative Biology and Health Studies at the University of Toronto. She is also a bunny mom, a passionate photographer and writer. Scroll through her feed on Instagram: @empowereats
These are not good. I usually will eat just about anything but I ended up throwing away the rest of the batter cause none of us liked it. Weird consistency and lacking in flavor.
Hello Lisa… We’re sorry to hear that you didn’t like them. Gluten-free flours have a different consistency and not everyone might enjoy them, or you may need to find the one that you like the flavour of. We have another delicious pancake recipe that will be published in the next couple of weeks, and you can also give this one a try: https://naughtynutrition.co/recipes/buckwheat-pancakes/