First posted: Jun 6, 2017

Cassava Flour Pancakes with Chia Berry Jam (Gluten Free, Refined Sugar Free)

 

Guys! Have you tried Cassava Flour? I hadn’t baked with it until last week when my friends at Faithfiul to Nature sent me some to test. And then I made some of the fluffiest, yummiest pancakes I’ve ever made, gobbled them greedily in one go, and have been a convert ever since. (I can’t wait to see what it does in my favourite chocolate cake recipe.) It has the lightness of wheat flour, but it’s completely gluten free and non GMO, and a lot more nutrient dense than a most over-processed¬† gluten-laden flours that are out there. Oh, and also, it won’t break the bank, so there are winners everywhere. Give this a bash soon!

 

Ingredients

Cooks in:        Serves:4

For the Pancakes
  • 1 cup cassava flour
  • 1 cup milk
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp coconut sugar (or preferred natural sweetener of your choice)
  • Pinch of salt
For the Chia Berry Jam
  • 2-3 cups frozen or fresh mixed berries
  • 2-3 Tbsp honey or alternative natural sweetener
  • Juice and zest of 1 orange or clementine (optional)
  • 4 Tbsp Chia seeds

What to do

For the Pancakes
1. Mix all of the ingredients together in a large jug.

2. Fry in batches in a large non-stick frying pan for 2-3 minutes on each side or until golden (add a dollop of butter or coconut oil if necessary).

3. Serve immediately with a dollop of double thick natural yoghurt (optional) Chia Berry Jam and a drizzle of honey if you like.

For the Chia Berry Jam
(Makes about 1 Cup)

1. Simmer the berries and all other ingredients except the chia seeds over low heat in a good quality heavy-based pot for 15-20 minutes, or until softened. Remove and set aside to cool.

2. Meanwhile, soak the chia seeds in 1/4 cup water for 5-10 minutes.

3. Once the berry mixture has cooled, stir through the now plump chia seeds and then transfer to a glass jar and store in the fridge. Lasts up to two weeks.

Photo Credit: Curtis Gallon



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