1 ½ cups Otto’s Cassava Flour, unsifted. Aprox 200-210 grams
2 ¼ tsp baking powder
1 tsp real salt
~ up to 1 3/4 cups whole milk or yogurt (OR 1 cup coconut milk buttermilk* plus about 1/4 cup water** for Paleo).
2 tbsp olive oil or avocado oil
1-2 tbsp maple syrup
*coconut milk buttermilk - Put 1 tbsp vinegar or lemon juice in a 1 cup measuring cup and fill the rest of the way with coconut milk. Let sit 5 minutes before using.
**Note: This amount might vary slightly based on egg size and coconut milk brand. We use Aroy_D 100% coconut milk which has no gums or preservatives)
Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be every so slightly thicker than traditional pancake batter, but still pourable. Cook on medium heat till tops start to bubble and firm up a bit. I usually make ours on an electric griddle set to just under 250 degrees.
Since stovetop temps vary check to make sure the underside is done before flipping. It will take a little longer to cook than a traditional pancake would. Don't let your pan smoke or the outside will overcook before the inside is finished. Enjoy!