Whether you call ’em flapjacks, griddle cakes, hotcakes or pancakes, these Paleo breakfast staples will dazzle you with their fluffiness factor! They have super clean ingredients and cook up quick and easy-like. (For the sake of consistency, I recommend using Anthony’s Cassava Flour in my bread recipes. Readers have reported different results in my bread recipes when using other brands.)
Cassava breads can tend to have a gummy texture…which was my first problem when trying to make these thicker. Thinning them out with water just made them break apart, so I added just a skosh of coconut flour and VOILA! Dat lift, though, girl! Jusssssst right. Douse ’em with maple syrup or honey and you’re in breakfast bliss-town, hun.
The most important step in this recipe is allowing the batter to rest for ten minutes before cooking!
Skipping this step will make the batter run while cooking, and you won’t get that nice thick pancake we all dream of.
These have a decent amount of protein on their own, but if you need a little extra in the morning, whip up a batch of my No-Fuss Sweet Potato & Apple Sausage.
A good slather of Kerrygold butter and a drizzle of pure maple syrup on top should do the trick. Or get freaky with it and do some applesauce and shredded aged cheddar, pear preserves with chopped macadamia nuts, or even good ol’ strawberries with 85% chocolate shavings and coconut whipped cream!
Add blueberries or chocolate chips to the batter and watch the magic happen in your cast iron skillet as they cook and release ribbons of flavorful color throughout the sizzling pancake!
- 2 Tb refined coconut oil (plus more for adding to the pan)
- 2 Tb ghee
- 3 eggs
- 1/2 cup coconut cream (shaken well before measuring)
- 1 tsp honey
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/3 cup cassava flour
- 2 Tb coconut flour
- Optional: 1/3 cup blueberries, fresh or frozen
- Melt the coconut oil and ghee together, and set aside to cool slightly.
- In a medium mixing bowl, use a hand mixer or stand mixer to beat the eggs on high for 1 minute or until very frothy and pale.
- Beat the coconut cream into the eggs for 30 seconds.
- Drizzle honey, apple cider vinegar, salt, baking soda and cream of tartar over the mixture, and beat for about 10 seconds on low until well combined.
- While beating still on low, slowly drizzle in the melted coconut oil and ghee to help emulsify the mixture.
- Sprinkle the cassava and coconut flours over the top of the mixture, and beat on low for about 20 seconds or until it is smooth and consistent.
- Allow to rest for ten minutes. This step is very important so that the flours have a chance to fully expand and absorb the liquid, making for fluffier pancakes.
- Meanwhile, heat a 15" cast iron pan over medium heat for at least 5 minutes. Add 1 Tb of coconut oil to the pan when hot.
- Scoop batter by 1/4 cupfuls onto hot pan. I do not recommend cooking more than two at a time. (I tried cooking three at a time and they ran together too much, making them difficult to separate and flip!) Add another Tb of oil to the pan in between batches.
- Optional: plop about 1 Tb of blueberries into the wet side of each pancake just after adding the batter to the pan
- Cook 2 to 3 minutes on each side or until golden brown.
- Serve with grass fed butter or more melted ghee, maple syrup, strawberry jam, whipped coconut cream, chocolate flakes…whatever you can dream of!