my FIRST EVER BLOG POST was back in november 2015 (!!), a day before my birthday, and it was a 2-ingredient paleo “pancake” recipe.

i use the word “pancake” in quotations because they were more like squash-and-egg flatbreads than pancakes, but if you can call banana-and-egg mixtures pancakes, then these were too.

anyway.

i’ve come a long way from there, but i’ve never made real homemade pancakes until now.

like, real as in not-from-a-mix real.

because who has time for that???

or so i thought.

it’s actually CRAZY easy; so much so that i’m now facepalming myself for not doing it earlier and saving myself $ from buying pancake mix at the store (though birchbenders and simple mills do have great paleo mixes).

OK. enough about me. let’s get into it!

these pancakes are gluten free, dairy free, nut free, paleo… ya know. all the good stuff.

easy cassava flour paleo pancakes

makes 6 pancakes | time: 20 minutes | gluten free, dairy free, nut free, paleo

ingredients

• ⅓ cup cassava flour (I used Otto’s Naturals)

• ¼ cup melted coconut oil (avocado oil should work too)

• ½ banana (optional — I used frozen banana + strawberries that I microwaved)

• 2 eggs (I used Vital Farms)

• 2 tbsp dairy free milk, water, or coffee — add more to loosen batter as needed at the end (I used leftover cold brew)

• 2 tbsp flaxseed meal (I used Bob’s Red Mill)

• 2 scoops collagen (I used Ancient Nutrition vanilla collagen)

• 1 tsp cinnamon

• 1 tsp baking soda

• pinch of sea salt

• handful of walnuts, roughly chopped (optional mix in)

• toppings: jam, honey, vegan or real butter (I like Miyoko’s for vegan!), nut butter, cacao nibs, strawberries, bananas, df yogurt... go wild!

directions

1. combine all dry ingredients.

2. whisk wet ingredients together and mix in with the dry.

3. mix thoroughly (just light of whisking) with a fork.

4. add walnuts or any other mix-ins you'd like and fold in. note: the batter should be thin enough to pour. the cassava flour and flaxseed meal tend to soak up liquid the longer you let sit, so you can add more liquid of choice to loosen before pouring into the pan.

5. grease a large pan with coconut oil. heat the pan up on medium heat until it's hot.

6. pour batter into thin circles on the pan and turn heat down to low.

7. cook for ~2 min on the first side, or until you can see defined edges form.

8. flip and cook for ~30 seconds to 1 minute, or until pancakes look firmer.

9. remove from heat, add toppings, and enjoy! can be refrigerated for a week or frozen for up to 3 months.

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