Here’s a step-by-step recipe for making cassava starch pancakes! These pancakes are light, fluffy, and gluten-free, perfect for breakfast or brunch.

Ingredients

Dry Ingredients:

• 1 cup cassava starch
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• 1 large egg (or flax egg for vegan)
• ¾ cup milk (dairy or non-dairy)
• 1 tbsp oil or melted butter
• 1 tbsp sugar (optional, for sweetness)
• 1 tsp vanilla extract

Instructions

1. Mix Dry Ingredients:

In a medium bowl, whisk together cassava starch, baking powder, baking soda, and salt. Set aside.

2. Prepare Wet Ingredients:

In a separate bowl, beat the egg, then add the milk, oil (or melted butter), sugar (if using), and vanilla extract. Whisk until combined.

3. Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients. Stir gently with a whisk or spatula until just combined. The batter should be smooth but not overly runny. If it feels too thick, add a splash of milk.

4. Heat the Pan:

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.

5. Cook the Pancakes:

• Pour about ¼ cup of batter onto the hot skillet for each pancake.
• Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set.
• Flip and cook the other side for another 1-2 minutes until golden brown.

6. Serve Hot:

Transfer the pancakes to a plate and keep warm while cooking the remaining batter.

Serving Suggestions:

• Top with fresh fruit, syrup, or honey.
• Add a dollop of yogurt or whipped cream for extra indulgence.
• Sprinkle with powdered sugar or cinnamon for a sweet touch.

Tips for Success:

• For Fluffier Pancakes: Let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate.
• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
• Savory Variation: Skip the sugar and vanilla, and add a pinch of herbs or spices for savory pancakes.