1 ½ cups Otto’s Cassava Flour
2 ¼ tsp baking powder
1 tsp real salt
~ 1 3/4 cups whole milk
2 tbsp olive oil (we prefer Kasandrinos Organic EVOO)
Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but still pourable. Cook on medium heat for about a minute and a half per side. Pancake batter will bubble just like traditional ones. 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!