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Healthy Vegan Chocolate Chip Cassava Pancakes (gluten-free, refined sugar-free)

Breakfast

the blog:

*This post is sponsored by Edward and Sons. Thank you for supporting me with the brands I value!

These Chocolate Chip Cassava Pancakes are a must make for all pancake lovers. They require minimal ingredients to make and will be loved by all eaters. They are vegan, gluten-free and refined sugar-free.

Who doesn’t like some freshly made pancakes for breakfast especially on weekends? As a kid, I always look forward to the weekends because I had more time in the morning to whip out my pancake maker and make a huge batter of pancakes to make that will be eaten throughout the day.

Back then, it was all about the pancake mixes. My parents and I did not know how to make pancake batter from scratch living in an Asian household. I remember standing next to the pancake maker and make plates after plates of pancakes and drench them in maple syrup.
Little would I know I’ll be able to make my own pancake batter from scratch today.

I made these pancakes using Let’s Do Organic Cassava Flour and Native Forest Organic Virgin Coconut Oil from Edward & Sons. Cassava flour is a great gluten-free alternative, made from cassava roots or yuca that is native to South America and a staple of tropical diets. It is a good baking substitute because of its neutral taste and fine texture.

Other ingredients you will need include:
-almond flour
-flaxseed meal
-baking powder and baking soda
-maple syrup
-vegan chocolate chips
-ground cinnamon
-ground cardamom
-plant-based milk of choice

How to make these Healthy Chocolate Chip Cassava Pancakes?
To make these pancakes, first, make 2 flaxseed eggs. You will combine 2 tbsp of flaxseed meal with 6 tbsp water. Mix them together and let them sit for 5 minutes to thicken. Meanwhile, combine the flours, baking powder, baking soda, cinnamon, and cardamom together in a large bowl.

In a separate bowl, combine the milk, coconut oil, and flaxseed eggs together. Slowly add in the flour mixture and mix well. Make sure no lumps are visible. Fold in the chocolate chips. Let the batter sit for 5 minutes.

Heat a pan over medium heat and spray with some oil. Pour about ¼ cup of the batter into the pan. Let it cook for 1-2 minutes then flip the pancake over and cook for another minute. Repeat the step until all pancake batter is used. Top the pancakes with anything you want or serve as is! I topped mine with some melted chocolate, peanut butter, chopped almonds, and a little extra chocolate chips.

If you remake this recipe please comment below or share with me on Instagram @astepfullofyou. Thank you for stopping by!

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