Cassava “Sourdough” Pancakes
- 20m Prep Time
- 20m Cook Time
- 1h Ready In
Grain-free pancakes made with cassava and coconut flours, topped with vegan butter and raspberry bread. A satisfying low-carb breakfast.
Ingredients
- 355 ml coconut milk beverage
- lemon juiced
- 4.93 ml apple cider vinegar
- 118 ml cultured dairy-free yogurt
- 237 ml cassava flour
- 237 ml coconut flour
- 4.93 ml gluten-free baking powder
- 1.23 ml fine sea salt
- 2 large organic eggs
- 7.39 ml coconut oil melted
- 4.93 ml honey
- 1.23 ml vanilla extract
- allspice grated
- nutmeg grated
- Avocado oil spray
- 1 1/2 stick European-style vegan butter at room temperature
- 177 ml monk fruit sugar
- 4.93 ml key lime zest
- 3 large organic eggs
- 14.8 ml key lime juice
- 4.93 ml vanilla extract
- 118 ml coconut cream
- 177 ml coconut flour
- 237 ml almond flour
- 6.16 ml baking powder
- 1.23 ml fine sea salt
- 2 large organic egg whites beaten
- 355 ml raspberries divided
Nutrition (per serving, estimated)
Estimated based off 16 of 28 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 185 mg
- Iron: 3.97 mg
- Magnesium: 68 mg
- Phosphorus: 331 mg
- Potassium: 554 mg
- Zinc: 2.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml coconut milk beverage
- 4.93 ml apple cider vinegar
- 118 ml cultured dairy-free yogurt
- 237 ml cassava flour
- 237 ml coconut flour
- 4.93 ml gluten-free baking powder
- 1.23 ml fine sea salt
- 2 large organic eggs
- 4.93 ml honey
- 1.23 ml vanilla extract
- Avocado oil spray
- 177 ml monk fruit sugar
- 4.93 ml key lime zest
- 3 large organic eggs
- 14.8 ml key lime juice
- 4.93 ml vanilla extract
- 118 ml coconut cream
- 177 ml coconut flour
- 237 ml almond flour
- 6.16 ml baking powder
- 1.23 ml fine sea salt
Prepare
- Juice lemon
- Melt 7.39 ml coconut oil
- Grate allspice
- Grate nutmeg
- 1 1/2 stick European-style vegan butter, at room temperature
- Beat 2 large organic egg whites
- 355 ml raspberries, divided
Let's Cook
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Step 1.
In a glass or nonreactive mixing bowl, combine 1 ½ cups carton coconut milk beverage, juice of half a lemon, 1 teaspoon apple cider vinegar, and ½ cup cultured dairy-free yogurt (such as coconut or cashew yogurt) or regular yogurt. Let sit for at least 60 minutes, or overnight for a faster morning preparation.
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Step 2.
In a separate mixing bowl, combine 1 cup cassava flour, 1 cup coconut flour, 1 teaspoon gluten-free baking powder, and ¼ teaspoon fine sea salt. Set aside.
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Step 3.
Add 2 large organic eggs, 1 ½ teaspoons melted coconut oil or grass-fed ghee, 1 teaspoon honey, ¼ teaspoon vanilla extract, a pinch of grated allspice, and a pinch of grated nutmeg to the soured coconut milk mixture. Whisk together until well combined.
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Step 4.
Gently fold the wet ingredients into the flour mixture until just combined. The batter will look like a soft dough, not a typical wet pancake batter.
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Step 5.
Heat a cast iron skillet or griddle over medium-high heat (to 350°F). Add a little coconut oil to the skillet.
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Step 6.
For each pancake, spoon batter by the ¼ cupful onto the hot skillet, spreading just slightly with the back of the spoon. Cook only 2 or 3 pancakes at a time. Cook until the underside is golden brown and bubbles appear in the center, about 2 minutes. Flip the pancakes once and cook for 2 minutes more. Do not flip again. Repeat with remaining batter.
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Step 7.
Preheat the oven to 350°F. Spray an 8- or 9-inch loaf pan with avocado oil spray. Cut a sheet of parchment about 20 inches wider than the loaf pan, press it into the pan, and spray the parchment with avocado oil.
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Step 8.
In a stand mixer fitted with the paddle attachment, beat 1 ½ sticks softened European-style vegan butter or grass-fed dairy butter, ¾ cup monk fruit sugar (or 1 cup coconut sugar), and 1 teaspoon key lime zest on medium-high speed until pale and fluffy, about 4 to 5 minutes.
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Step 9.
Reduce speed slightly and add 3 large organic eggs one at a time, scraping down between additions. Continue beating until fully incorporated. Add 1 tablespoon key lime juice, 1 teaspoon vanilla extract, and ½ cup coconut cream; mix until combined.
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Step 10.
In a separate bowl, stir together ¾ cup coconut flour, 1 cup almond flour, 1 ¼ teaspoons baking powder, and ¼ teaspoon fine sea salt. With the mixer on low, add the dry ingredients to the wet ingredients in three additions, scraping between each. Scrape the batter into a separate bowl and set aside.
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Step 11.
Rinse and dry the stand mixer bowl thoroughly. Return to the stand with the whip attachment. Add 2 large organic egg whites and whip on high speed to medium peaks (the peaks curl over slightly when the whip is lifted).
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Step 12.
Very gently fold the whipped egg whites into the batter in the other bowl until just combined. Do not overmix. Fold in all but 2 tablespoons of 1 ½ cups raspberries.
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Step 13.
Pour the batter into the prepared loaf pan and bake for 15 minutes. Sprinkle the reserved 2 tablespoons raspberries over the top. Return to the oven and bake for another 15 minutes until golden brown.
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Step 14.
Remove the loaf from the oven, cover with foil, and bake for a final 15 minutes until a knife inserted in the center comes out clean. Allow the bread to cool completely at room temperature before turning out of the pan.