Recipe for light fluffy Cassava Flour Pancakes. Best of all, they are gluten and refined sugar free


For the Pancakes:
1 cup cassava flour
1 cup milk
1 egg
1 tsp baking powder
1 tsp coconut sugar (or preferred natural sweetener of your choice)
Pinch of salt

For the Chia Berry Jam:
2-3 cups frozen or fresh mixed berries
2-3 Tbsp honey or alternative natural sweetener
Juice and zest of 1 orange or clementine (optional)
4 Tbsp Chia seeds

How to

For the Pancakes:
Mix all of the ingredients together in a large jug.

Fry in batches in a large non-stick frying pan for 2-3 minutes on each side or until golden (add a dollop of butter or coconut oil if necessary).

Serve immediately with a dollop of double thick natural yoghurt (optional) Chia Berry Jam and a drizzle of honey if you like.

For the Chia Berry Jam:
(Makes about 1 Cup)

Simmer the berries and all other ingredients except the chia seeds over low heat in a good quality heavy-based pot for 15-20 minutes, or until softened. Remove and set aside to cool.

Meanwhile, soak the chia seeds in 1/4 cup water for 5-10 minutes.

Once the berry mixture has cooled, stir through the now plump chia seeds and then transfer to a glass jar and store in the fridge. Lasts up to two weeks.

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo Credit: Curtis Gallon.

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