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Cassava Coconut Pancakes

This recipe is from our 3 Day Sample as displayed on our Meals Plans for Diet & Nutrition.
Prep Time30 mins
Servings: 5


  • 237 ml Hot Water (divided)
  • 9 grams Gelatin
  • 240 ml Plain Coconut Milk (warm)
  • 84 grams Coconut Flour
  • 70 grams Cassava Flour
  • 2 grams Sea Salt
  • 30 ml Coconut Oil (divided)


  • Place half the boiling water in a large bowl and sprinkle the gelatin over top. Set aside for five minutes to dissolve, then whisk in the warm coconut milk.
  • In a bowl, combine the coconut flour, cassava flour, and salt, then transfer it to the coconut-gelatin mixture. Stir together until well combined and there are no clumps. Add additional water as needed, until the mixture is easy to scoop and spread.
  • Heat a bit of the oil in a large non-stick pan over low-medium heat. Scoop 1/4 cup of the batter into the pan and cook for three to four minutes per side. Transfer to a plate and repeat with the remaining oil and batter.
  • Divide onto plates and add your desired toppings. Enjoy!
  • Enjoy immediately for best results or refrigerate in an airtight container for up to three days.
    One serving is two four-inch pancakes.
    Add cinnamon and vanilla extract.
    Top with honey, maple syrup, cottage cheese, or fresh fruit.