Gluten-Free Pancake Recipe - Cassava Coconut Blueberry Pancakes
1 cup cassava flour
1 cup of coconut flour
2 teaspoons of arrowroot powder
1/2 teaspoon baking powder
1/4 cup water or coconut milk
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
4 large eggs
2 tablespoons coconut oil, or avocado, flaxseed, refined olive oil
Optional: 1/2 cup of blueberries
Optional: 1 banana chopped
Use either yacon syrup or Lakanto Maple Flavored Syrup to serve. These two natural sweeteners are both low-glycemic. Yacon is also rich in prebiotics.
Beat the eggs, and in a bowl, add in eggs and milk. Mix well until all ingredients are well-incorporated and smooth. Add in flour, cinnamon, arrowroot, vanilla extract, and baking soda. Continue to mix until ingredients are thoroughly combined and a batter forms.
If you also use the optional ingredients, add them in and mix them evenly.
Heat oil in a large skillet over low to medium heat. Use a spoon and place the batter onto the skillet with about 2-3 tablespoons for each pancake. Let cook on medium heat for about one minute and then flip to cook the other side.
Serve with fresh seasonal fruits and the syrups recommended in the Ingredient section.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
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Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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