These cassava pancakes have an amazing taste and satisfy everyone! If you are gluten and grain free, you need to make these cassava flour pancakes!
It’s becoming clear that in order to have a healthy microbiome, we need to vary our diet as much as possible. This will help support keystone strains of good bacteria.
Following a Paleo type diet, I like to avoid even the gluten free grains and so adding various root vegetables and tubers is the way to go.
In light of this, I have added the use of cassava flour into my diet.
Cassava flour can be substituted for wheat flour in a 1:1 ratio and it binds together well, even though it has no gluten.
Cassava flour is indigenous to South America and parts of Asia and Africa. The cassava plant, also known as yuca or manioc, has a large root that is a starchy tuber, which is used for the flour.
Although some people use the term cassava and tapioca interchangeably, they are not the same. Tapioca is made when the root is processed by washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Tapioca flour is the product of this process when the liquid has evaporated.
Cassava flour is simply the whole root, peeled, dried and ground.
Be aware that cassava flour must be processed to remove any naturally occurring cyanide compounds. This is removed by the traditional processes of soaking, cooking and fermenting. Any good cassava flour manufacturer processes their flour in this way.
I trust this brand of cassava flour to process the root properly. You are going to love these cassava flour pancakes!Print
Savory Cassava Pancakes
Recipe: Cassava Flour Raisin Cookies (Paleo)