This is an old recipe for fluffy American pancakes that we have used in our house for ages. I now have no idea where we got it from, but it is in the kitchen file and it works perfectly every time. So to make these, I simply swapped out the normal wheat flour for cassava flour to make it a) gluten free and then b) Paleo-ish (because of the sugar). They tasted divine, but obviously the texture was a little different. The vanilla, cinnamon and nutmeg come through so beautifully. In terms of texture, these came halfway between those amazing breakfast biscuits, in the American sense of the word, and thick fluffy pancakes. So this was a direct substitution of an existing recipe, made on a whim, and I am glad to see it worked. Now I am going to take off from here and experiment with creating my own recipe from scratch so that the texture is EXACTLY like a naughty wheat flour pancake and you can’t tell the difference AT ALL. That, and I want to work to eliminate the sugar so it can be completely Paleo. Muahahaha. Challenge accepted.
2 cups cassava flour
1 cup milk (I use normal milk, but you can use almond or soya milk)
1/2 cup sugar
3 tsp baking powder
1 pinch of salt
1/2 pod of vanilla (or 1 tbsp vanilla essence)
1/2 tsp ground cinnamon
1 pinch of freshly grated nutmeg (or ground if you must, but I find ground nutmeg creepy)
2 tsp olive oil
More oil for frying
3 kumquats (substitute for berries or sliced bananas or mangoes)
Mix the vanilla, the oil, the milk, and the eggs in one bowl. Then mix the cassava flour, sugar, cinnamon, nutmeg, salt, and baking powder in another bowl
Now tip the wet ingredients into the dry ingredients and mix. But do not mix until smooth. Keep it clumpy. That’s what keeps the batter light and flexible.
Heat about 3 cooking spoons oil in a pan and then fry the pancakes. Wait until the bottom is golden and crispy, and the top is a little puckered and holy, and then flip. Then let that side get golden as well, and then remove from the pan.
This makes 12 – 15 small pancakes. You can make them bigger, but I suspect from how these behaved that they may not cook well on the inside if you do so.
And then here they are on the plate. I layered them up, placed some sliced kumquats on top, and drizzled with honey/maple syrup.