Saturday breakfast growing up was almost always a grand affair with bacon or ham, french toast or pancakes, berries, fruit, eggs of some kind, marmalade and toast… At my house nowadays not so much sadly.
However, my kids did grew up with my families secret recipe for homemade pancakes. No box made in my house! They are delicious (or what I remember them tasting like)!
Ever since I have moved towards a more appropriate ancestral style of eating, I have struggled to find a great recipe that even comes close to the deliciousness that I remember… I have done the almond flour route, coconut flour, sweet potato, tapioca, Plantain flour, and just plain banana and egg, to no avail 🙁
I had seen this Otto’s Cassava Flour circulating around the internet, but it was unavailable unless I ordered from the states and I hate paying the usual high shipping costs.
I was at my local Asian grocery store the other week and there on a shelf were containers of cassava flour… I bought four!
- 1 1/2 cup Cassava flour
- 1/2 cup Tapioca flour
- 1/4 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 3 eggs
- 2 tbsp Melted Butter
- 1/2 cup Cream (pastured/grass fed)
- 2 tbsp Maple Syrup
- Combine all of the dry ingredients into a large bowl
- Combine all of the wet ingredients in another bowl and whisk til smooth
- Add the wet to the dry and whisk until fully combined.
- Heat a cast iron skillet to medium, medium-low.
- Melt a bit of butter in the pan.
- Ladle or spoon in the pancake batter.
- Once a few bubbles start to form on top of the pancakes, flip them over and cook for 1 minute.
- remove and set aside until you have cooked all of the batter.
- If the batter is too runny, add a few more tbsp of cassava flour until the desired thickness is reached.
- If the batter is too thick, add some water or more cream.