3 Serves
45 Mins
In a small bowl, sprinkle the gelatin over the hot water. Stir until completely dissolved and set aside to bloom.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
598 mg / 4,700 mgSodium
242 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
51 g / 50 gSaturated Fat
46 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
In a large mixing bowl, combine the cassava flour, shredded coconut, and cinnamon. Whisk to ensure even distribution.
Add the coconut milk, honey, and the prepared gelatin mixture to the dry ingredients. Whisk thoroughly until the batter is smooth and free of lumps.
Place the mixing bowl inside a larger bowl filled with hot water to keep the batter warm and the gelatin fluid.
Heat a small amount of coconut oil in a non-stick pan over medium heat. Pour 1/4 cup of batter into the pan, swirling to coat the surface evenly.
Cook for 3-4 minutes until bubbles form and the edges set, then carefully flip with a large spatula. Cook the other side for 2-3 minutes until golden brown.
Transfer the pancakes to a plate lined with kitchen paper to drain excess oil. Repeat the process with the remaining batter.
Serve the warm pancakes drizzled with honey and topped with fresh mixed berries.
1
g22
g8
g
