- Avocado Oil or Coconut Oil - Otto's Cassava Flour - Coconut Flour - Baking Powder - Baking Soda - Sea Salt - Honey - Pure Vanilla
Start by whisking together sifted or well-stirred cassava flour, coconut flour, baking soda, baking powder, and sea salt in a large bowl.
In a separate bowl, whisk together some eggs, avocado or coconut oil, non-dairy milk, honey, apple cider vinegar, and pure vanilla.
Stir the wet ingredients into the dry. If the batter is too thick, add more non-dairy milk as needed. I usually end up using right at 1 cup.
Cook the cassava pancakes. Heat a skillet or griddle over medium/medium-low heat and add a small amount of oil if needed.