Sourdough Cassava Pancakes

Sourdough Cassava Pancakes

It has been a long run of sitting out on our Pancake Saturday watching my family eat and enjoy a pancake recipe that took me years to adapt and perfect.  When I had my Hashimoto’s diagnosis, grains were out… even beneficial grains like einkorn.   My body goes through so many ups and downs and for a long time was not coping with vegetables well.  I can still handle Japanese Sweet Potatoes in abundance (thank you extremely resistant starch!) and a bit of sweet potato and cassava here and there.  I do have a cassava pancake recipe on this blog already but it contains kefir and I can’t cope with dairy, aside from grass fed butter and ghee.  These are milk-free and I LOVE the sourdough flavor.  If you can’t do the grass-fed butter, you can substitute ghee but you may have to make some small adjustments to the recipe by adding a wee bit more cassava.

We make this for dinners mostly as a thin pancake with savory toppings like bacon and we roll them up like burritos.  It is versatile enough but requires a HUGE spatula just like my other cassava pancake recipe. It requires making a cassava sourdough starter first, but it’s worth it.

You will want to cook them to quite brown so they are not gummy in the middle. If you do this over flame in a cast iron pan it takes 1-2 minutes per side… if you do it on an electric griddle it can take 4-5 minutes per side over medium heat.

A note on the starter.  Depending on the consistency of your cassava sourdough starter and how you’ve been feeding it (it changes depending on humidity and the flour you’re using) you’ll need to start with a half cup for this recipe and work up.  If it’s thick, a half cup will do.  If it’s thinner you might need up to 1 cup.  I make the batch up and then do a tester first and go from there.

I hope you enjoy these grain free, paleo friendly pancakes!

 

Sourdough Cassava Pancakes

Brenna May
These are in the style of a crepe or dutch baby (very thin pancake). When we lived in Scotland, pancakes were thinner than American but thicker than crepes and we sprinkle them with lemon and sugar on Schrove Tuesday. I prefer these with bacon and avocados but are also great filled with berries!
These are far more delicate in the making than the standard pancakes, so I recommend waiting for them to fully bubble and cook on the bottom before attempting to flip them. I also recommend a Fox Run Cookie Spatula. Depending on the moisture in the cassava flour and outside humidity, you may need to adjust water and/or amount of cassava flour, a tablespoon at a time. You will also want to cook them to quite brown so they are not gummy in the middle. If you do this over flame in a cast iron pan it takes 1-2 minutes per side... if you do it on an electric griddle it can take 4-5 minutes per side over medium heat.
A note on the starter.  Depending on the consistency of your cassava sourdough starter and how you've been feeding it (it changes depending on humidity and the flour you're using) you'll need to start with a half cup for this recipe and work up.  If it's thick, a half cup will do.  If it's thinner you might need up to 1 cup.  I make the batch up and then do a tester first and then go from there.
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Cuisine American, British, Scottish
Servings 6 people

Equipment

  • Bowl & whisk or high powered blender
  • cast iron griddle
  • Fox Run Oversized Spatula

Ingredients
  

  • 114 g Grass fed butter (1 American stick or 1/2 European block) for AIP, use ghee or coconut oil
  • 1/2-1 cup cassava sourdough starter start with half
  • 1 1/2 cups filtered water I start with the total liquid (starter + water) equaling 2 cups
  • 3 eggs
  • 2 tsp lemon juice
  • 3 tsp vanilla
  • 3/4 tsp baking soda
  • 1/2 tsp pink salt
  • 1 cup cassava flour Otto's, Thrive Market or Bob's Red Mill work.

Instructions
 

Vitamix Method:

  • We do this in a Vitamix so I melt the butter on the cast iron griddle in a metal measuring cup and then throw in everything at once and blitz it. 

Bowl and Whisk or Mixer Method:

  • Preheat your pancake griddle (or cast iron crepe pans as we do) to medium heat.
  • Soften the butter first (I put mine on the stove to melt). 
  • Add the milk or kefir and water. 
  • Add the eggs and mix. 
  • Add the butter, baking powder, soda and salt, lemon and vanilla. 
  • Whisk until smooth.
  • Add the sifted flour and mix until smooth. Any flour works, but you will need to adjust the milk/water ratio to suit. 
  • Pour the batter onto the pre-heated pans or griddle and cook until bubbling.  Flip and repeat.  They should look golden brown.  Repeat until done!  Fill and roll them with yogurt and fruit, maple syrup, lemon and sugar, or our kids favorite, nutella.

Notes

*If you want thicker pancakes, cut the water down by up to half.  I have tried several brands of cassava and they do not all perform the same.  Azure Organics brand does not work at all, no matter how much you adjust. 
For a vegan version, substitute the eggs with banana or vegan egg of choice.  Butter I would recommend substituting with avocado oil, or melting some Miyoko's vegan butter or butter flavored coconut oil, depending on tastes. 
Keyword cassava, pancakes, sourdough


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