On this Father’s Day, I had a craving for my Mãe’s (Mother’s) Azorean-style pancakes and since my Foodie-in-Crime enjoys my Stovetop Blueberry Jam on pancakes, they became breakfast. Because I didn’t have my Paleo All-Purpose Flour mix ready to go and I wanted to get breakfast on the table quickly, I used cassava flour and this version is the closest I’ve made to Mãe’s wheat flour version.
Cassava flour batter tends to thicken as it sits so you may need to add a bit of milk as you get to the end of the batter. On the other hand, you may enjoy the variation in pancake thickness and therefore not add any milk as you cook your pancakes.
In my Paleo (with almond flour mix) version of these pancakes, using water in place of chosen milk works because the Paleo All-Purpose Flour offers a deeper flavor profile than cassava flour. If water were used with cassava flour here, it would probably taste like a tortilla and so I recommend using a safe-for-you milk. I enjoy homemase hemp milk sweetened with dates a blended a bit of vanilla bean.
I have not yet tried a vegan version using flax eggs, but I hope to have an update soon as one of my dearest friends is vegan and happens to be my Mãe’s goddaughter. She used to enjoy these pancakes when we had weekend sleepovers and I hope that she could make these for her family.
Like my previous version of Azorean-style pancakes, these are not fluffy like traditional American flap jacks. I’ve never been a fan of the American version because I find them to be thick and I have always felt that they are too dry “requiring” too much syrup to make them palatable. Of course, this is my personal bias and I prefer a more crepe-like pancake.
These are thin, flexible and can be enjoyed with jam, nut or coconut butter, fruit or good ole maple syrup or honey. In the Corn-Free Hippie household, we enjoy these with my Stovetop Blueberry Chia Jam with or without cashew butter.
2 cups milk (coconut, hemp or nut if tolerated)
4-5 Tbsp coconut sugar, honey or maple syrup
2-4 Tbsp avocado oil or softened coconut oil
1 cup cassava flour, sifted
1/2 tsp sea salt
Heat griddle. Mix wet ingredients. Add dry ingredients wet. Whisk or mix with a fork until lumps are gone. Make pancakes on griddle. Keep an eye on them as they brown quickly. Enjoy warm or cool with your favorite topping.