Cassava Flour Pancakes

Ingredients

• 2 large Eggs
• 1 1/2 cup Almond Milk
• 2 tablespoons Melted Coconut Oil (or olive oil)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 1 1/2 cup Cassava Flour
• 3 teaspoons Baking Powder
• 2 tablespoons Granulated Sweetener of Choice (coconut sugar or sugar-free erythritol)

Instructions

1. 1

   In a large bowl, whisk eggs, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.

2. 2

   Whisk in the cassava flour, sweetener, and baking powder.

3. 3

   Heat a non-stick pancake griddle over medium-high heat and grease the surface with coconut oil.

4. 4

   Pour about three tablespoons of batter per pancake and cook for 2-3 minutes on one side until set on the edges.

5. 5

   Flip and cook for another minute, then release the pancakes on a plate.

6. 6

   Serve pancakes with maple syrup (sugar-free if desired), berries, or nut butter.

7. 7

   --- Storage ---

8. 8

   Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 1 month in a sealed box. Thaw the day before in the refrigerator and rewarm in a hot pancake griddle or bread toaster.