Kickstart your day with the perfect morning treat – light and fluffy dairy-free, egg-free, and gluten-free pancakes topped with the goodness of wild blueberry sauce.
These pancakes are a breeze to whip up, making them a perfect go-to for a quick and delicious breakfast. The recipe is easy to make with simple ingredients.
Using refined coconut oil eliminates any strong coconut taste. So you get a stack of fluffy, flavorful pancakes with a hint of sugar sweetness.
Instead of buying aluminum-free, corn-free, and gluten-free baking powder, you can make your own. In an airtight container (I use an old seasoning jar) combine 1 teaspoon of baking soda, 2 teaspoons of cream of tartar (it’s dairy-free), and 1 teaspoon of arrowroot powder. Mix well and store it in a cool, dry place.
Also, you can use regular vanilla extract or Madagascar vanilla extract which is sweeter and popular for baking and cooking. Regular vanilla extract has a kind of woody, herbal flavor but it is less expensive.
I used a comal cast iron pan to cook my pancakes, you could also use a ceramic non-stick frying pan.
Here’s a simple and delicious dairy-free, egg-free, and gluten-free, pancake recipe:
Ingredients:
- 1 cup cassava flour
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder (aluminum-free, corn-free, and gluten-free)
- 1/4 teaspoon Himalayan pink salt or sea salt
- 1 cup unsweetened almond milk
- 2 tablespoons refined coconut oil, melted
- 1 teaspoon vanilla extract
- 5-7 tablespoons filtered water
Instructions:
Mix Dry Ingredients:
- Combine cassava flour, coconut sugar, baking powder, and sea salt in a mixing bowl. Mix well to ensure all the dry ingredients get evenly mixed in.
Combine Wet Ingredients:
- In a separate bowl, whisk together almond milk, melted coconut oil, and vanilla extract.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay. Add the filtered water one tablespoon at a time to get the right consistency. I used 7 tablespoons but you may need more or less. – Being gluten-free the batter will be a little thicker.
Rest the Batter:
- Allow the batter to rest for about 5 minutes. This helps the cassava flour absorb the liquids and results in fluffier pancakes.
Preheat the Pan:
- Heat a ceramic-coated non-stick skillet or cast iron skillet over medium heat. You can lightly grease it with a bit of coconut oil if needed.
Cook the Pancakes:
- Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set. Flip and cook the other side until golden brown.
Serve:
- Once cooked through, transfer the pancakes to a plate. Repeat the process until all the batter is used.
Top and Enjoy:
- Serve the pancakes with a Simple Wild Blueberry Spread.
Enjoy a delightful breakfast that is satisfying and easy to make to kickstart your day.
Quick And Tasty Pancakes
Ingredients
- 1 cup cassava flour
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder aluminum-free, corn-free, gluten-free
- ¼ teaspoon Himalayan pink salt or sea salt
- 1 cup almond milk unsweetened
- 2 tablespoons refined coconut oil melted
- 1 teaspoon vanilla extract
- 5-7 tablespoons filtered water
Instructions
- Combine cassava flour, coconut sugar, baking powder, and sea salt in a mixing bowl. Mix well to ensure all the dry ingredients get evenly mixed in.
- In a separate bowl, whisk together almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay. Add the filtered water one tablespoon at a time to get the right consistency. I used 7 tablespoons but you may need more or less.
- Allow the batter to rest for about 5 minutes. This helps the cassava flour absorb the liquids and results in fluffier pancakes.
- Heat a ceramic-coated non-stick skillet or cast iron skillet over medium heat. You can lightly grease it with a bit of coconut oil if needed.
- Pour 1/4 cup of batter onto the preheated skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set. Flip and cook the other side until golden brown.
- Once cooked through, transfer the pancakes to a plate. Repeat the process until all the batter is used.
- Serve the pancakes with a Simple Wild Blueberry Spread, raw honey, fresh berries, or sliced fruits for topping.
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