I wrote about my daughter's grain-free / dairy-free (essentially "paleo") diet in a previous post here. This meant our beloved weekend pancakes became a fond memory. Until NOW.
Necessity really is the mother of all invention. Lately I've been discovering all the wonderful things I can make without grains. One of the key enablers for me is Otto's cassava flour (not sponsored just love it). I posted the tortillas I made using it here and I've made a number of other things I haven't had a chance to blog including empanadas, meat pie, dumpling wrappers and glutinous rice dessert dumplings with fab results. And now being able to enjoy fluffy pancakes again feels like a miracle.
The recipe is adapted from this one by Anya's Eats - thank you times a million girl! Since we are avoiding bananas for awhile (high sugar spike), I swapped in organic unsweetened apple sauce in it's place. I added lemon zest because I love that citrus-y pop of flavor which lightens up a batter that is denser than conventional pancakes made with all-purpose flour (i.e. this one is 50% almond flour + 50% cassava flour). I also listed maple syrup as an optional ingredient to add back some sweetness that was taken out with the banana. Pancakes are back baby!!
MAKE AHEAD :
I make a double (or triple) batch and keep extras in the freezer inside a ziptop freezer bag. To reheat:
In microwave (my default method): place pancakes on a microwave safe plate and cover with a damp paper towel. Heat on high for ~25 seconds for a single pancake, or about 1 minute for 4, and so forth. Exact time will depend on your microwave. The pancakes come out soft and fluffy.
In conventional or toaster oven (ideal for larger number of pancakes): place pancakes on a parchment lined sheetpan and cover with foil (to prevent drying). Bake at 350f for 8-10 minutes.
You can defrost in the fridge overnight to make the reheating faster, if you have foresight, but I rarely do.
Fluffy! Grain-Free Pancakes (without bananas)
Recipe makes approx 8 pancakes ~4" in diamater; adapted from Anya's Eats.
1/2C (50g) almond flour
1/2C (60g) cassava flour (I use Otto's)
1 tsp baking powder
2 large eggs
1/2C unsweetened almond milk
1/3C unsweetened apple sauce
1 tsp pure vanilla extract
1 tsp lemon zest
2 tbsp maple syrup (optional)
Ghee or coconut oil for cooking
1. Heat a cast iron pan (or non-stick skillet) over medium heat.
2. In a large bowl, mix dry ingredients (almond flour, cassava flour and baking powder) together and whisk to thoroughly combine and take out any lumps in the almond flour. In a separate medium bowl, whisk the eggs then add the almond milk, apple sauce, vanilla and zest. Stir well to combine. Make a well in the center of the dry ingredients and gradually add the wet ingredients into the middle, all the while incorporating in a circular motion with a spatula until well combined and no dry lumps remain in the batter.
3. Add a drizzle of ghee or coconut oil to the preheated pan. Spread it out using a clean spatula so you have a thin even coating all over. Using a 1/4-cup measure, scoop and add batter to the pan. Cook for about 1.5-2 minutes on the first side, then another 1.5 minute on the second side, or until golden brown on the outside and inside is cooked through. Be watchful while you cook the pancakes as they do brown quickly. Test one pancake by checking the middle to see if it's cooked through - it shouldn't be wet. Adjust heat down if needed to cook the middle without burning the outside. Serve with pure maple syrup or any other toppings of choice! Pictured, I served mine with a dollop of coconut butter (pureed coconut flesh which is amazing especially as it melts from the heat of the pancakes - I use this one), fresh blueberries, a further sprinkling of lemon zest and of course maple syrup. Yum.