Easy Cinnamon Cassava Flour Pancakes
Fall is in the air, and that means my local grocery store has placed the bins of cinnamon-orange pinecone wreaths out front for our olfactory enjoyment. I don’t know what kind of psychology they are pulling, but it’s working, because I want cinnamon everything.
This past weekend, I made really easy cinnamon pancakes with cassava flour. They were light, fluffy, delicious, and they didn’t burn–everything you could hope for in a pancake.
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What You Need
These pancakes require a fine-ground cassava flour made from young roots. My favorite brand I personally use–and the one I recommend for every recipe–has the best consistency and texture of any cassava flour I’ve tried. It’s available on Amazon Prime and Thrive Market.
–> Read my post series on all 12 Plant Paradox approved flours HERE.
Monk Fruit Sweetener
The approved alternatives to sugar are: stevia, inulin, yacon, monk fruit, erythritol, and xylitol. I’ve tried them all, and my favorite brand combines monk fruit and erythritol and tastes delicious. It’s available on Amazon Prime and Thrive Market.
–> Read my article on all 6 approved sweeteners HERE.
Stock up for less
–> Learn how to go lectin-free on a budget HERE.
Goat’s Milk Kefir
The other “weird” ingredient is goat’s milk kefir. I use it because I love the flavor of goat’s milk in pancakes and it’s available at my local grocery store. If can’t find it or you don’t like the flavor, substitute a thin plain yogurt instead–coconut yogurt, almond yogurt, and sheep’s milk yogurt would all work.
Cooking Perfect Pancakes
They seem so easy to make, yet they’re so easy to screw up if you don’t have the surface heat juuuuust right. Here are my tips for getting the perfect, golden brown cassava flour pancake (through trial and error):
1. Use a nonstick griddle–and DO NOT put oil or butter or anything else on that surface except for the pancake batter.
2. Preheat the griddle over medium heat for 3 full minutes, and then turn it down to medium-low heat for at least a minute before you pour anything on it.
3. Cook at medium-low heat. This ain’t wheat flour. It burns more easily.
4. Cook the second side for half as long as the first. If you flip at the right time–when plenty of bubbles have broken the surface–you’ll have a lovely golden brown pancake that has already done most of its cooking.
5. Keep the pancakes in a warm oven with a moist towel over them, so they don’t dry out.
6. Butter. Lots of butter for serving. And extra cinnamon.
Cassava Flour Pancakes
Cinnamon Cassava Flour Pancakes
Light, fluffy cinnamon pancakes made with cassava flour and goat's milk kefir. Paleo, AIP, Whole30, and Plant Paradox friendly pancakes.
- 1 cup cassava flour
- 2 tablespoons monk's fruit sweetener
- 1 tablespoon baking powder
- 1 teaspoon cinnamon plus more for serving
- 1/4 teaspoon sea salt
- 1/8 teaspoon nutmeg
- 1 1/4 cup goat's milk kefir or coconut/almond yogurt, room temperature
- 1/2 teaspoon vanilla extract
- 2 large eggs room temperature
- 3 tablespoons melted butter plus more for serving
- 1/4 cup water
PREHEAT a nonstick griddle to medium-low heat.
WHISK together the flour, sweetener, baking powder, cinnamon, sea salt, and nutmeg in a medium bowl until combined. Whisk together the kefir/yogurt, vanilla, eggs, and water in a large bowl until well combined. Whisk the butter into the kefir mixture.
COMBINE the dry mixture and the wet mixture in the large bowl, whisking until smooth and well combined.
USE a 1/4 cup measuring cup to pour batter on the hot griddle, 1-3 pancakes at a time. Cook until bubbles break the surface and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Repeat with the remaining batter.
SERVE hot or transfer to a warm oven and cover with a slightly damp towel to keep warm. Sprinkle with cinnamon and serve with butter.