Ingredients 1 1/2 cup of Otto's Naturals Cassava Flour 2 1/4 teaspoon baking powder* 1 teaspoon salt Several dashes of cinnamon 1 1/2 cup of unsweetened plain nut milk 1/4 cup of unsweetened Kite Hill yogurt (plant based) 2 eggs (or egg substitute - not sure of results) 2 tablespoons of Date Lady Syrup 1/3 cup (small container) of unsweetened organic applesauce 2 tablespoons of avocado oil 1/4 teaspoon of vanilla chopped pecans Method In a medium bowl, mix dry ingredients. In a separate bowl (I use a large glass measuring cup - 3 cups), mix wet ingredients. Combine wet to dry then mix in nuts and let stand for 5 minutes. Check consistency as mixture may be a little thicker and add nut milk as needed. Heat skillet on medium low with small amount of avocado oil. Drop batter in by large spoonful to make a pancake about 2.5 - 3 inches in diameter. Cook until sides appear firm or small bubbles are seen in center. Flip to finish cooking. Cooking time and temperature may vary based on your stove. Yield: About 22 2.5 inch pancakes
Freeze any leftovers with parchment paper between cakes. Reheat in oven with butter and 100% fruit spread at 300 degrees until butter is melted and pancake is heated through. *Hint: Make your own baking powder using 1 Tablespoon of baking soda and 2 Tablespoons of Cream of Tartar. Store in a small jar and use as needed. View original recipe here.
 I love having an alternative to coffee. I found Teeccino the perfect option for a caffeine free, gluten-free hot or cold beverage. Paired with NutPods, an unsweetened dairy-free creamer, it's the perfect sip.
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