Pancakes

I tend to be a weekend cook.  These pancakes are super easy and freeze well.  Makes for a wonderful weekday breakfast (or dinner).  I load these up with pecans and serve with butter and 100% fruit spread.



​

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.