Ever find yourself craving pancakes but feeling limited by dietary restrictions? Well, fret no more! These cassava coconut gluten-free pancakes are a game-changer. They're fluffy, slightly sweet, and packed with tropical flavor, making them the perfect way to start your day. Plus, they're surprisingly easy to make – even if you're not a seasoned chef. One time, I tried making pancakes for my friends and ended up burning the first batch. But don't worry, this recipe is almost fool-proof!
These pancakes are naturally gluten-free, grain-free, and dairy-free, making them a fantastic option for those with sensitivities or allergies. Cassava flour provides a light and airy texture, while the coconut adds a subtle sweetness and a hint of the tropics. I’ve been experimenting with gluten-free baking for years, and let me tell you, cassava flour is a real winner. It behaves a lot like regular flour, which is a huge bonus. A friend once told me about their struggles with gluten intolerance, and this recipe became a staple in their diet. It’s stories like that that make cooking so rewarding!
What does this mean for you? It means you can indulge in a delicious breakfast without any of the guilt or discomfort. Whether you're catering to specific dietary needs or simply looking for a healthier pancake option, this recipe has got you covered. So, gather your ingredients, put on some music, and let's get cooking! Trust me, you're going to love these pancakes. I guarantee it! Remember that time I accidentally added salt instead of sugar to a recipe? Yeah, these pancakes are a much better experience, I promise.
Required Equipments
- Mixing Bowl
- Whisk
- Griddle or Frying Pan
- Measuring Cups and Spoons
- Spatula
Cassava Coconut Gluten Free Pancakes: Frequently Asked Questions
Cassava Coconut Gluten Free Pancakes
These cassava coconut gluten-free pancakes are fluffy, slightly sweet, and easy to make, perfect for a healthy and delicious breakfast or brunch. They are gluten-free, grain-free, and dairy-free.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the cassava flour, shredded coconut, baking powder, and salt. Make sure there are no lumps!
- Mix wet ingredients: In a seperate bowl, whisk together the coconut milk, eggs, honey, and melted coconut oil. I like to make sure everything's well-combined for a smooth batter.
- Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Don't overmix! A few lumps are okay; overmixing can make the pancakes tough.
- Heat the griddle or pan: Heat a lightly oiled griddle or frying pan over medium heat. You'll know it's ready when a drop of water sizzles and evaporates quickly.
- Pour the batter: Pour 1/4 cup of batter onto the hot griddle for each pancake. Give them a little space to spread out.
- Cook the first side: Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Keep an eye on the heat – adjust as needed to prevent burning.
- Flip and cook the other side: Carefully flip the pancakes with a spatula and cook for another 2-3 minutes, or until golden brown on both sides and cooked through.
- Serve and enjoy: Transfer the cooked pancakes to a plate and serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of coconut cream. I’m a sucker for blueberries and a little extra shredded coconut!
📝 Notes
🍎 Nutrition
Calories: 220 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 25 g
Fiber: 3 g
Calcium: 50 mg
