Blueberry Cassava Pancakes are rich in antioxidants and immune-boosting nutrients. This recipe is completely gluten, grain, and dairy-free, making it a great option for Paleo eaters. Whip up a batch (or two) on Saturday morning for the whole family!
What is Cassava?
Cassava is a starchy root similar to potatoes. You can roast, mash, or even create a versatile flour with it. Nutritionally, it is rich in carbs and vitamin C, while providing smaller doses of protein and fiber. However, as a root, it is free from all grains and gluten, making it a favorite for gluten free baking. In baking, I’ve found that cassava creates a texture most similar to white flour, which is a win in my book.
Note: arrowroot flour and tapioca flour are made from cassava, but further processed. They result in a different texture and consistency, so I don’t recommend substituting one for the other in baked goods.
What You Need to Make this Recipe
I love Bob Red Mill’s products and more often than not, I use their flours in my baked goodies.
Collagen is a daily staple in my diet. I add it to my coffee every morning to help heal my gut and boost my immune system. Collagen provides so many health benefits that I can’t list them all here. But, this is a start: improves skin, hair, and nails, quickens muscle recovery, heals leaky gut, boosts the immune system, and assist in detox. You can read more on Dr. Axe, here!
I don’t recommend replacing the cassava or coconut flour with alternative flours. These specific flours contribute to the perfect texture and yummy flavor of these pancakes!
You can substitute ghee for another cooking fat, like coconut oil, avocado oil, or grass-fed butter.
I haven’t personally tried using a flax egg in this recipe, but I don’t see why it wouldn’t work well!
Instead of blueberries, you can try other berries, like raspberry, blackberry, or strawberry. Or if you’re feeling adventurous, you can also substitute with dark chocolate chips, mashed banana, coconut flakes, or raw nuts!
- 2 tbs cassava flour
- 2 tbs coconut flour
- 1 scoop collagen
- 1/4 tsp baking soda
- 1/2 sp cinnamon
- 1 egg
- 1/2 cup unsweetened almond milk
- 2 tsp honey
- 1 tsp ghee
- 1/3 cup blueberries
- Combine all dry ingredients in a large bowl and combine. Add wet ingredients, except the blueberries. Mix well.
- Once the batter is mixed thoroughly, add blueberries and gently stir.
- Heat a large skillet over medium heat and add 1 tsp ghee. Pour batter into the skillet, forming 3-4 pancakes. Let cook for 3-4 minutes or until bubbles start to form. Flip and cook for another 2-3 minutes or until cooked through.
- Serve with extra blueberries, honey, or ghee!