There are some recipes that I come back to over and over again for clients. This is one.
adapted from Ott'o’s Naturals
yield varies based on size of pancakes
1 1/2 cups cassava flour (200-210g)
2 1/4 tsp baking powder
1 tsp sea salt
2 cups almond milk (or non-dairy milk of choice)
1 tsp apple cider vinegar
2 eggs
2 Tbsp olive oil or avocado oil
2 Tbsp maple syrup
Mix dry ingredients together in a medium bowl. In a separate bowl, combine wet ingredients. Pour wet. ingredients into dry and mix well to combine. You want the batter to be thick but still pourable. If needed, add more liquid.
Heat a skillet or griddle to medium heat. Using a retractable scoop or measuring cup (size will depend on how big you want to make the pancakes) pour out pancakes. Cook until tops start to bubble and firm up. Flip and continue cooking on second size, until golden brown on both sides. Remove from pan and set aside. Stir batter and repeat scooping with remain batter.
Serve warm with butter spread of choice and maple syrup.