OMG, it’s officially fall! I’m so excited for sweater weather, cozy sips, fuzzy socks and all the fall flavors! I don’t even know where to start. Apple cobbler? Pumpkin bread? Pecan pie? Hearty soups? Maple everything? Ok, ok….slooowwww down! We have 3 whole months to get our fall cooking/baking on.
So, let’s take a look at cassava flour. Have you tried it? I love it as a gluten AND nut free alternative to flour. I’ve used coconut flour several times and I always had a faint coconut taste and had to add tons of eggs and/or liquid to combat the dryness of the coconut. As a bummer with the coconut flour, no one in my house likes coconut. I would end up eating whatever it was by myself. Sometimes that’s a plus and other times I didn’t need to eat a whole pan of baked donuts! Cassava flour works well as an even 1:1 swap with regular wheat flour. As a bonus there’s no background flavor from the cassava.
I decided to test this out with the kids. My daughter is the pancake queen is our house, so I figure if she likes them, then they are a total winner! My son likes pancakes too, but he’s not the aficionado of pancakes like my daughter is. I made one batch with chocolate chips and one batch without. My son likes chocolate and my daughter loathes it. These kids make me work extra hard to combat their pickiness!
These whipped up fast and easy. I used an electric griddle to make several at one time. I’m all about being time efficient! In order to make one plain batch and one batch with chocolate chips I simply made the batter as is and then poured half into another bowl and added the chocolate chips. Easy!
I personally liked the chocolate chip pancakes better. Chocolate makes everything better in my opinion. These pancakes were fluffy and not dense and tasted like real pancakes! I have never made a gluten free AND nut free pancake before that tasted like regular pancakes. I was super excited!
As you may know by now, I try to stay away from refined sugar as much as possible. Now, usually I use pure maple syrup, but my kiddos don’t like it. They want the fake “pancake” syrup. I get it, it’s delish, but it’s basically a bottle of high fructose corn syrup… not my fave. So, I tried Lakanto sugar free maple syrup. A lot of people that follow a keto diet love this stuff as a natural sugar free option. This syrup is made from monk fruit which does not spike insulin levels like cane sugar would. My interest was piqued. To my surprise is was delish! If you like real, pure maple syrup then I think you will like this alternative maple syrup. I do not like the fake, chemical-y “sugar free” substitutes and refuse to use them. I love that I can use a natural sugar free alternative.
As for my kids, they don’t like pure maple syrup and the didn’t like this syrup either. Sigh. They opted to eat the pancakes plain – which I thought was kinda weird. But they said they were that good to grab and eat as little snack cakes. I consider that a win!
This recipe makes about 12 pancakes if you keep them around 4in-5in wide.
- 4 eggs
- 1/4 Cup extra virgin olive oil
- 3/4 Cup milk of choice (cow, almond or oat milk works fine)
- 1/2 ripe banana
- 1 Cup Cassava flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/8 Cup chocolate chips*
- In a large bowl mix the dry ingredients
- Mix the eggs and banana in a food processor until well combined
- Mix the wet ingredients in with the dry ingredients until well incorporated
- *Split batter in half if making plain and chocolate chip pancakes
- *Fold in the chocolate chips if splitting the batter. If you want the entire batch to be chocolate chip then double the amount of chocolate chips from 1/8 cup to 1/4 cup.
- Let the batter rest for 5mins – while it rests pre-heat griddle or non stick skillet on medium heat
- Pour out batter into roughly 4in-5in wide disks on the pre heated griddle or skillet
- Once bubbles on top of pancakes stop bubbling/forming it’s time to flip. Continue cooking on other side until bottom is lightly golden.
- Top with your favorite toppings or eat plain as my kids do 😉