Gluten-Free Cassava Pancakes with Mango Salsa

Name: Gluten-Free Cassava Pancakes with Mango Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Cassava Flour; 1 teaspoon Baking Powder; 2 tablespoons Sugar; 1/4 teaspoon Salt; 2 Eggs; 1 cup Milk (Dairy or Non-Dairy); 2 tablespoons Melted Butter or Coconut Oil; 1 Ripe Mango, diced; 1/4 Red Onion, finely diced; 2 tablespoons Lime Juice; 2 tablespoons Cilantro, chopped

Delicious and naturally gluten-free pancakes made from cassava flour, topped with a refreshing mango salsa.

35m4 servings

Contains dairyContains eggWHEAT-free

320 cal|8g protein|45g carbs|12g fat|4g fiber

Ingredients

1 cup Cassava Flour
1 teaspoon Baking Powder
2 tablespoons Sugar
1/4 teaspoon Salt
2 Eggs
1 cup Milk (Dairy or Non-Dairy)
2 tablespoons Melted Butter or Coconut Oil
1 Ripe Mango, diced
1/4 Red Onion, finely diced
2 tablespoons Lime Juice
2 tablespoons Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a bowl, whisk together cassava flour, baking powder, sugar, and salt.
2In a separate bowl, whisk eggs, milk, and melted butter (or coconut oil).
3Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4Heat a lightly oiled griddle or frying pan over medium heat.
5Pour 1/4 cup of batter onto the hot griddle for each pancake.
6Cook for 2-3 minutes per side, or until golden brown.
7While pancakes are cooking, prepare the mango salsa: Combine diced mango, red onion, lime juice, and cilantro in a bowl.
8Serve the cassava pancakes topped with mango salsa.

Substitutions

Wheat Flour → Cassava Flour

Cassava flour is a good substitute for wheat flour, providing a similar texture.

Allergy Disclaimer — Safe Plated Pte. Ltd.

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