2-4 min per side
8-10 waffles or pancakes
Add all ingredients in blender and blend until smooth. If batter is too thick, add ¼ to ½ cup additional almond milk. If too thin, add ⅛ to ¼ cup cassava flour.
Heat iron skillet or pancake griddle at medium temperature for 3 to 4 minutes. Brush skillet or griddle with oil (again, coconut or olive oil works well) and pour approximately ⅓ cup of batter for each pancake. Cook for about 2 to 4 minutes on each side, or until golden brown.
Optional: add blueberries or other fruit to the pancakes while they’re on the griddle, before flipping the first time.
Serve with butter, ghee, coconut oil, and either fresh fruit, maple syrup/honey, or both.
Makes approximately 8 large pancakes, or 8 to 10 waffles.
What I don’t want is to eat a lot of nutrient-poor wheat flour, or even gluten-free flour, and to feel like I need to take a nap after breakfast—which is often how I feel if I eat typical or grain-based gluten-free pancakes.
What I love about these is that they are mostly plantains and eggs, with only a little bit of flour (cassava and tiger nut). That means that eating these pancakes is not much different from a nutritional perspective than eating scrambled eggs and sliced plantains. I still wouldn’t recommend eating these pancakes for breakfast every day, but there’s certainly no need to feel guilty about having them once a week!
