Paleo Cassava Buttermilk Pancakes

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You know that breakfast you have when you travel to a long time family home…a home that was built by family members from generations back, and you just know it’s gonna be a food memory that stays warm and fuzzy for a very long time?! Well, these pancakes are that for our family! We’ve given it a paleo makeover and all of our fondest pancake memories are again a reality!

Further Food Nutritionist Commentary:

As long as its unsweetened, in comparison to other types of milk, almond milk is lower in calories. Even though raw almonds are a good source of protein, almond milk is not, but is a good source of vitamin A and D and is naturally lactose free. It should be noted that it should be thought of as a good source of calcium, which is important for those with osteoporosis and optimum bone growth. While one large egg contains 213 mg of cholesterol, accounting for 2/3 of the recommended daily limit, scientists have learned saturated fat has a much bigger effect on blood cholesterol than dietary. Like milk, eggs contain the highest biological value or gold standard for protein, with each egg loaded with 75 calories, 7 g of high quality protein, 5 g fat and 1.6 g saturated fat, iron, vitamins, minerals and carotenoids.


By Nikki Nies, MS,RD, LD

Paleo Cassava Buttermilk Pancakes

  • Prep Time:15 minutes
  • Cook Time:13-15 minutes
  • Servings: 12

Ingredients

1 cup + 2 tablespoons Otto’s cassava flour
2 tablespoons coconut sugar
1½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon Redmond Real Salt
1 cup full fat coconut milk buttermilk*
½ cup almond milk
2 large egg, room temp
2 tablespoon grass fed butter, melted + additional for your griddle if needed (or fat of choice)
blueberries, nuts, bananas for pancakes and toppings all optional

Instructions

1. In a medium bowl, whisk together all the dry ingredients.
2. In a smaller bowl, whisk together all the wet ingredients until eggs are completely combined and melted butter is incorporated.
3. Pour wet ingredients into the dry ingredients and whisk together until smooth and you have a nice batter. If you like your pancakes a bit thicker, you can add more cassava flour a tablespoon at a time.
4. Pre-heat griddle and melt more butter (or fat of choice) until hot…drop batter by heaping tablespoon onto surface and allow to spread, we like ours between 3-4″ but if you’ve added additional cassava flour the batter probably won’t spread as much, so you may need more than a tablespoon of batter to get the desired size you like. Just keep in mind, make sure you have a spatula large enough to flip whatever size you end up with.
5. If you’re going to add fruit or nuts, sprinkle some on the top of the batter before you flip it over.
6. Once you see plenty of bubbles and you can check the underside of the pancake and see that they’re golden brown, flip those babies over and brown the other side and cook until browned as well. Repeat with remaining batter.
7. Serve warm topped with butter, more fruit and nuts and plenty of real maple syrup!

*to make coconut buttermilk, add 1 T apple cider vinegar to 1 c of coconut milk, let it set for 5 minutes and you’re good to go.

1. In a medium bowl, whisk together all the dry ingredients. 2. In a smaller bowl, whisk together all the wet ingredients until eggs are completely combined and melted butter is incorporated. 3. Pour wet ingredients into the dry ingredients and whisk together until smooth and you have a nice batter. If you like your pancakes a bit thicker, you can add more cassava flour a tablespoon at a time. 4. Pre-heat griddle and melt more butter (or fat of choice) until hot…drop batter by heaping tablespoon onto surface and allow to spread, we like ours between 3-4″ but if you’ve added additional cassava flour the batter probably won’t spread as much, so you may need more than a tablespoon of batter to get the desired size you like. Just keep in mind, make sure you have a spatula large enough to flip whatever size you end up with. 5. If you’re going to add fruit or nuts, sprinkle some on the top of the batter before you flip it over. 6. Once you see plenty of bubbles and you can check the underside of the pancake and see that they’re golden brown, flip those babies over and brown the other side and cook until browned as well. Repeat with remaining batter. 7. Serve warm topped with butter, more fruit and nuts and plenty of real maple syrup! *to make coconut buttermilk, add 1 T apple cider vinegar to 1 c of coconut milk, let it set for 5 minutes and you’re good to go.

Nutrition Information

Per Serving:  Calories: 107; Total Fat: 6 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 36 mg; Sodium: 172 mg; Potassium: 27 mg; Carbohydrate: 12 g;  Fiber: 1 g; Sugar: 2 g; Protein: 1 g
Nutrition Bonus:
Vitamin C: 1%; Vitamin A: 3%; Iron: 2%; Calcium: 5%;
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