I can't even count how many times I have made this. We are talking 2-3 times a week for the last 5 years! Over time though, it has become more and more nutrient dense with specific additions. It contains plenty of the foods that you would hope to get into your child, but so effortlessly, and if they are anything like my kiddies, without them everrrr saying no. My children get beyond excited when I make these every. single. time. I developed this recipe when we visited Bali after discovering the beauty of cassava flour and how much it is just like gluten flour in its texture.. it was a gluten free persons dream come TRUE. Cassava, to me, was almost nowhere to be seen in Australia at this time. Now, you find cassava in every health food shop!

Say hello to your new favourite gluten free and paleo pancake recipe that actually tastes like legitimate pancakes. Annddd pair them with the Foraged Berry Chia Jam and you have yourself and your little one's a nutritional dream that tastes like classic, beyond delicious, real deal pancakes. 

Ps, double the mixture and store it in the fridge so you can make more during the week for quick breakfasts, lunches and snacks. 

Paleo Cassava Pancakes

Ingredients:

• 1 cup cassava flour (we prefer the AKN Organics brand for this recipe)
• 1 to 1 ¼ cup bone broth, your choice of milk or water (add the additional 1/4 cup if you want them a little thinner and a mix between a crepe and a pancake!). You can also use water and then a tablespoon of bone broth concentrate to make up the bone broth!
• 3 eggs
• 1 teaspoon baking soda
• 2 tablespoons of ghee or coconut oil + extra for cooking
  
• Optional: 3-4 Tbsps collagen
• Optional: 4 capsules of liver
• Optional: sweetener to taste.
  

Method:

1. Add all of the ingredients to your preferred blender, and blend on medium to high until it is well combined.
2. Heat up a pan to medium to high heat, and then add in ghee, coconut oil or butter.
3. Scoop out some of the mixture using your choice of cup or spoon (a 1/4 measuring cup is helpful for this!) and slowly add it to the pan to create your pancakes. It'll begin bubbling around the edge and it'll be easy to flip once they are ready. Flip, and continue to cook on the other side.
4. Set aside the pancakes as you continue to cook the rest. 
5. Serve with any of your favourite toppings, however our favourite is the jam below and it also adds a whole lot more nutrition via the Foraged blends.

Berry Chia Jam

Ingredients:

• 1 cup frozen berries of choice
• 1 tbsp chia seeds
• 1 tsp vanilla essence
• Optional: 1/2-1 Tbsp of either The Mothers or Children's Blend.
• Optional: sweetener to taste, I use monk fruit concentrate.
• Optional: additions include lemon, cinnamon, maple syrup etc.
  

Method:

1. Blend down the frozen berries until they’re quite fine.
2. Add in the chia seeds, vanilla and optional sweetener. Warm through to melt down the berries, mix and combine. I have the heat on 50-60 degrees in my thermomix for this however do my best to not heat it for a long period, it is simply just to melt down the berries!
3. Remove from the heat, add in the optional foraged and liberally stir through.
4. You can almost serve immediately, however if you serve the next day, it can help to add a dash of water and stir through again as it will progressively thicken in the fridge.