The alternative stack!
I’m very much about American style pancakes. Since eating all the sourdough for breakfast pancakes have taken a bit of a back seat for me after having featured every other day, alternating with homemade waffles for quite some time!
Pancake Tuesday is actually much more of a novelty now that I haven’t had pancakes in what feels like forever. Or at least I hadn’t until I whipped up this stack.
I’ve loved playing around with cassava flour and when it comes to pancakes I’ve found it works much better when either combined with another flour, in this instance almond flour, or you add a puree to the mix like banana or apple sauce.
The combination of the almond and cassava flour is my favourite to date. A thick and fluffy pancake with a cake like crumb! The almond flour also mellows out the cassava flour flavour which is quite distinct in itself.
Happy Pancake Tuesday folks….even a little in advance!
Almond & Cassava Flour PancakesPrint Recipe
- 50g almond flour
- 70g cassava flour
- 2 large eggs
- 125ml unsweetened almond or oat milk
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 1 -2 tbsp ghee or coconut oil for cooking
Whisk together all batter ingredients or blend using a hand/stick blender in a large jug.
Allow the batter to rest for 10 minutes to thicken up a little!
Heat a large pan over a medium heat. Once hot add coconut oil or ghee.
Cook 2- 3 tbsp of batter per pancake. Allow them to cook for 3 minutes on one side before flipping.
Repeat until the batter is all used up!
Stack high, top with yogurt, dairy free or full on dairy, whatever your preference, a drizzle of maple syrup or honey and whatever else you might fancy or have at hand!