Pancakes with Berry Yoghurt

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2 Serves.

Recipe from the new Eat Clean Dirty Food e-Book!

These glorious pancakes are wheat-free, gluten-free & dairy-free.

Using cassava flour is a saviour for wheat-free baking and we've dedicated a lot of time into making these little pancakes taste awesome! Follow the recipe notes for pancake perfection!

Cassava is a root vegetable/tuber, so it ticks most of the boxes when it comes to intolerances & allergies. It does have a stronger flavour than wheat flour and adding maple, honey, coconut & fruit work well.

Cook time: 10 mins

Method

1. Mix flour, baking soda & baking powder together in a bowl.
2. With a fork whisk the milk & egg together in a jug.  Then add the yoghurt & mix well.  Add in the maple, vanilla & oil and whisk to combine.
3. Add the wet ingredients to the dry and mix well.  Set aside to rest for 5mins.
4. Heat a pan to a low/medium heat.  The mix will brown quickly so it’s important to keep the heat on quite a lowish heat. 
5. Lightly spray or brush the pan with a little oil, and add 3 dollops of the mixture (depending on pan size), and if necessary spread out the mixture just a little so that it’s not too high.  If they are too thick they may not cook through. 
6. Cook for around 2 minutes on each side.  They will brown quickly, however you need to give them the 2mins to cook through.  If the heat is too high they may burn before cooking through.
7. Cool slightly and serve with the toppings of yoghurt combined with mixed berries and optional extra maple syrup.