Honorary Dish of the Day: Cassava Flour Pancakes

Honorary Dish of the Day: Serving up these beautiful Cassava Flour Pancakes as our second highlight and honorary dish of the day today! Purely out of curiosity, I randomly bought a small bag of cassava flour sometime back last year, and after wracking my brains on possible recipes I could create using this novel ingredient, I finally landed on the idea to incorporate them into my homemade pancake recipe. And I am glad to report that it turned out to be a great idea! When it comes to making the ever popular breakfast/brunch treats that are pancakes, cassava flour can be a wonderful gluten-free substitute for those who have gluten sensitivity. 

Since this was my first time ever working with this type of flour, I took a more cautious approach by mixing 1 cup of cassava flour with 1 cup of regular all-purpose flour. I added 3 tablespoons of brown sugar, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt to the flour and mixed all the dry ingredients together before adding 1/2 cup of whole milk, 1 teaspoon of vanilla extract, 2 whisked eggs, and 1 cup of cold water to create the pancake batter. I quickly discovered that cassava flour is notoriously sticky in nature and becomes super thick when mixed with liquids, so I ended up adding about 3 more cups of water in order to lighten the batter and achieve a smoother consistency.  To create the pancakes, I used a ladle to scoop out equal measurements of the batter into a hot skillet greased with cooking spray and allowed each side to cook under medium heat for about 3 - 5 minutes each before flipping and repeating the method for the other side. These pancakes made a wonderful weekend brunch dish and we particularly enjoyed the unique flavor the cassava added to the pancakes. If you get a chance to buy some cassava flour, I highly recommend that you give this recipe a try...trust me, it will be well worth your effort. Enjoy! 😊