It’s no secret that I love me some good pancakes. I admit, I don’t make them very often, since I try to keep my breakfasts focused on healthy proteins and veggies. But every now and then, I love a good breakfast treat. These Paleo Strawberry Pancakes are just that, all while being nut-free, grain-free, and dairy-free.
Like my other pancake recipes, these Paleo Strawberry Pancakes are made with cassava flour, not to be confused with tapioca starch. Unlike tapioca starch, which is a starch extracted from the root of the cassava plant, cassava flour is made from the whole root of the cassava (or yuca) plant, making it a whole food. I don’t tolerate tapioca starch very well, but I seem to do okay with cassava flour in moderate amounts.
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I especially love the fact that cassava flour tends to mimic wheat flour better than other Paleo-friendly flours. In particular, Otto’s Cassava Flour helps produce a texture and taste that most closely resembles traditional wheat flour pancakes, something that isn’t easy to accomplish in the Paleo world. So even your pickiest, non-Paleo family and friends are sure to love these pancakes.
What sweet treats are you planning to make for Valentine’s Day?
- 3 pasture-raised eggs
- ½ cup strawberries, mashed (I used about 5 oz. frozen strawberries, defrosted)
- ½ cup full-fat additive-free coconut milk (if using fresh strawberries, you may need to slightly increase the amount of coconut milk)
- 1 Tbsp unrefined coconut oil, melted
- 1 Tbsp raw honey
- ½ tsp raw apple cider vinegar
- ¾ cup Otto’s cassava flour
- 2 Tbsp organic coconut flour (I like Bob’s Red Mill)
- 2 scoops Vital Proteins Collagen Peptides (optional, for extra protein)
- ¼ tsp baking soda
- pinch of mineral salt
In a large bowl, whisk together eggs, coconut milk, coconut oil, honey, ACV, and mashed strawberries.
Fold in cassava flour, coconut flour, collagen peptides, baking soda, and salt. Mix until batter is smooth.
Preheat a pan at just under medium heat, or an electric griddle to 325 degrees (I cook these pancakes at a slightly lower heat than I would traditional wheat pancakes). Once heated, grease pan or griddle with coconut oil.
Scoop and pour approximately ¼ cup batter for each pancake onto griddle or pan. Cook until each side is golden brown, flipping once bubbles begin to break on the surface.
Serve with real maple syrup and fresh strawberries or other topping of your choice. Enjoy!
If you don’t have any strawberries on hand or prefer another flavor, be sure to check out some of my other Paleo pancake recipes: