
Apple Cinnamon Cassava Flour Pancakes
Fluffy, grain-free cassava flour pancakes folded with spiced diced apples and cooked to golden perfection in fragrant virgin coconut oil.
These grain-free pancakes bring classic morning comfort without gluten, dairy, or refined sugar. Whisking cassava flour with pasture-raised eggs creates a tender, flexible crumb that holds juicy spiced apples beautifully. A light kiss of pure maple syrup and warm cinnamon makes every bite taste like autumn breakfast.
Ingredients
Every ingredient is a real Clearshelf product, scored- 831 cup cassava flour
- 881 tsp ground cinnamon
- 891/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 942 eggs, beaten
- 911 tbsp maple syrup
- 962 tbsp virgin coconut oil, divided
- 3/4 cup water
- 871/2 cup dried apple pieces, finely diced
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
In a large mixing bowl, whisk together the cassava flour, ground cinnamon, ground nutmeg, and fine salt until uniformly combined, about 1 minute.
- 2
Melt 1 tablespoon of the virgin coconut oil in a small heatproof bowl, leaving the remaining 1 tablespoon for frying.
- 3
In a medium bowl, whisk together the beaten eggs, water, maple syrup, and the 1 tablespoon of melted virgin coconut oil until smooth and emulsified, about 2 minutes.
- 4
Pour the wet mixture into the dry cassava flour blend, whisking gently for 1 to 2 minutes until a pourable, lump-free batter forms, then fold in the finely diced dried apple pieces.
- 5
Heat 1 1/2 teaspoons of virgin coconut oil in a large nonstick skillet or cast-iron griddle over medium-low heat for 2 minutes until shimmering.
- 6
Ladle 1/4-cup portions of batter into the pan to make 3 to 4 pancakes, cooking undisturbed for 3 to 4 minutes until bubbles appear on the surface and edges look set and matte.
- 7
Flip gently with a thin spatula and cook the second side for 2 to 3 minutes until puffed, cooked through, and golden brown.
- 8
Transfer the cooked pancakes to a warm plate, melt the remaining virgin coconut oil in the skillet, and repeat with the remaining batter for another 5 to 6 minutes to make 6 pancakes total.
Cook these over medium-low heat rather than high heat so the cassava flour cooks through thoroughly before the exterior browns. Leftover cooked pancakes keep well in an airtight container refrigerated for up to 3 days; reheat in a dry skillet or toaster.
An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.



