Try this paleo pancake recipe for a paleo twist on a traditional breakfast recipe. This is also a great option topped with fresh fruit for brunch with the girls.
- 2 cups cassava flour (available at Snackin’ Free)
- 2 tsp. *** baking powder
- Pinch of salt
- 1/2 tsp. ground cinnamon
- 1 1/2 cups full fat coconut milk (available at Snackin’ Free)
- 1 egg
- 3 tbsp. coconut oil, melted.
- 2 tsp. vanilla extract. (available at Snackin’ Free)
- 1 cup sweet potato or pumpkin puree
- Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve
- Place all the wet ingredients in a large bowl and whisk together.
- Add all the dry ingredients and mix well If the batter seems too stiff, add more coconut milk/water until you have a smooth batter.
- Heat a pan over medium-low heat or use a preheated electric griddle.
- Spoon batter onto surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
- Serve the pancakes immediately. (You can store them in the refrigerator and heat in the toaster oven.They also do freeze well but remember to thaw overnight in the fridge before re heating)
* Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest contain of a high speed blender.
** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup) and a splash of fresh lemon juice (1 to 2 teaspoons) to a sauce pan and cook until fruit is soft. Then add all ingredients to a high speed blender and blending it on a high until it becomes a smooth pourable sauce. Use immediately or can refrigerated and will last approximately 1 week
*** To make your own aluminum and corn starch free baking soda mix together – 1 part baking soda and 2 parts Cream of tartar. (example: for this recipe mix together 3/4 teaspoon baking soda to 1 1/4 teaspoon Cream of Tartar)