| 10 | 15 | 452 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 3 |
| 1 cup | Cassava flour |
| 1/4 tsp | Cardamom, ground |
| 1 tsp | Maca powder (optional) |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/2 cup | Water, filtered |
| 1 cup | Kefir (unsweetened) |
| 2 medium | Egg |
| 1/4 cup | Coconut oil (melted + extra for frying) |
| 2 tbsp | Coconut sugar |
1. Combine the first five ingredients in a small bowl.
2. Combine the remaining ingredients in a large bowl, whisking well to combine.
3. Slowly fold the dry ingredient mixture into the wet ingredients, mixing evenly without overworking the batter.
4. Heat about 1 teaspoon coconut oil in a large sauté pan over medium high heat.
5. Add batter ¼ cup at a time, cooking the pancakes for 2 minutes or so on each side.
6. Continue cooking pancakes in batches until all of the batter has been used, adding more coconut oil to the pan as needed.
| Meat Alternative | 0.3 |
| Milk Alternative | 0.4 |
