Cassava Flour Pancakes
Fluffy and gluten-free pancakes made with expired but safe cassava flour. Remember to use cassava flour that is only 365 days past its expiration date to ensure food safety.
Ingredients
- 1 cup expired cassava flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
In a mixing bowl, whisk together the expired cassava flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; small lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter.
Serve the cassava flour pancakes warm with your favorite toppings and enjoy!