- 1.5 Tablespoons (9 g) gelatin
- 3 Tablespoons (45 ml) boiling hot water
- 3/4 cup coconut flour (3 oz or 84 g)
- 1/2 cup cassava flour (2 oz or 56 g)
- Dash of cinnamon or other AIP flavoring
- 1/2 cup (120 ml) coconut milk, warmed
- 4 Tablespoons (60 ml) honey, plus extra to drizzle
- 2 Tablespoons (30 ml) coconut oil, to cook with
- Berries, to serve with
DESCRIPTION: You don’t have to break your long-term relationship with pancakes just because you’re on an autoimmune diet. Try this AIP coconut cassava pancakes recipe and you’ll fall in love all over again!
It’s fairly common for gluten-free pancakes to call for bananas or almond flour as a base. This unique recipe utilizes coconut flour and cassava flour.
This flour is made by the grating and drying out yucca, a fibrous root. It has a neutral taste, which comes in handy for baking.
Cassava flour has a fine texture and works well as a thickening agent. The flour, combined with coconut flour, helps give these pancakes a little more body.
Cassava flour is not free of carbohydrates, so you have to be careful of your macros any time you use it. Thankfully, we did the work for you for this recipe.
- Prepare the gelatin by sprinkling over a small cup containing the hot water. Allow to dissolve and mix well. Set aside.
- Combine the coconut and cassava flours into a bowl and add the cinnamon. Add the warm coconut milk, honey, and the gelatine mixture, whisking very well to combine and remove lumps. Keep this mixture warm by placing the bowl inside a larger bowl containing hot water.
- Add a small amount of coconut oil to a small non-stick pan over medium heat. Spoon 1/4 cup of the batter into the pan and spread it out by turning the pan around. Let the pancake cook for 3-4 minutes, then use a large spatula to flip the little pancake very carefully. You want a delicious light golden crust that adds a huge amount of flavor. Cook on the underside for 2-3 minutes, then place onto a plate lined with kitchen paper to absorb excess coconut oil.
- Repeat with the rest of the coconut oil and batter (makes approx. 6 small pancakes).
- The pancakes should be kept warm and served warm, as either little towers, or rolled up. Drizzle over with honey and serve with berries of your choice.