Grain free pancake

Getreidefreier Pfannkuchen

paleo | grain free | gluten free


Ingredients: for 4 servings

  • 65g Ruut cassava flour
  • 1/8 tsp salt (1 g)
  • 1/8 tsp baking soda (1g)
  • 50ml of water
  • 75 ml plant milk (unsweetened almond milk, coconut milk)
  • 1 egg
  • clarified butter or frying fat


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Sift the flour into a large mixing bowl along with the salt. Add baking soda, milk, water and a beaten egg and mix to form a smooth batter.
  2. Preheat a medium skillet to medium-high.
  3. Add a little clarified butter or frying fat and pour approx. 60 ml of batter into the hot pan.
  4. Swirl the batter into part of the pan (~15 cm diameter) and place back on the hot stovetop.
  5. Fry the pancake for 2 1/2 - 3 1/2 minutes, turning until golden brown on both sides.
  6. If the pancake gets too dark, reduce the heat.
  7. Set the pancake aside and repeat the above steps with the remaining batter.
  8. Add a little extra clarified butter before each pancake, if needed.

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1 comment

Ein ehrwürdiger Ersatz zu Pfannekuchen und Crêpes, die sonst mit Getreidemehl zubereitet werden. Allerdings kamen bei uns nur 2 Crêpes raus, was bei uns schon allein 1 Person isst, demnach auch nur 1 Portion (Durchmesser der Pfanne 28cm). Und als Portionierer habe ich eine übliche Suppenkelle genutzt, anstatt die empfohlene Menge des Rezepts abzuwiegen. Nichtsdestotrotz: ein sehr gelungenes Rezept!

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