Cassava fluffy pancakes

Ingredients

Makes 8 pancakes

1 cup (125g) of cassava flour

1/2 tsp of baking soda

2 tsp of coconut sugar

1/4 tsp of salt

2tbsp of melted ghee + extra for cooking (or coconut oil)
2 large pasture raised eggs

1 cup (240ml) of plant based milk 

1/4 tsp of vanilla essence

Instructions

1) In a medium bowl, combine the dry ingredients (flour, baking soda, sugar and salt), then whisk in the ghee. Over a separate bowl, separate the egg yolks and whites. Set the whites aside, and add the egg yolks to the flour mixture and combine. Whisk in the milk until the dough is smooth (it’s ok if you still have some lumps) and let rest for 5 mins.

2)  Heat a pan over medium heat. Beat the egg white until stiff with an electric whisk. Gently fold the stiff egg whites into the dough.

3) Add a small nub of ghee to the pan. Fill up a ladle with the batter and pour into the pan. Cook the pancake on both sides until golden brown and well cooked through. Repeat.