Ingredients

The following ingredients have 2 Servings
  • 4 tablespoons grass-fed butter, cubed
  • 3 eggs
  • 1 cup coconut milk
  • ¾ cup cassava flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • arrowroot starch, for sprinkling
  • low-sugar strawberry jam

Instruction

  • In a 10- or 12-inch cast iron skillet, add in cubed butter. Alternatively, preheat the cast iron skillet first, then add in butter to the preheated skillet and let melt completely before adding in pancake mixture.
  • Preheat oven to 450 F and place cast iron skillet in the oven as it is preheating.
  • Add eggs into a blender and blend on high.
  • Add in coconut milk, cassava flour, coconut sugar, baking powder, vanilla extract, cinnamon and sea salt.
  • Continue blending until thick and creamy.
  • Once oven has reached 450 F, remove skillet from the oven and pour pancake mixture into the skillet.
  • Place skillet back into the oven immediately.
  • Bake for 15–20 minutes.
  • Serve hot with sprinkled arrowroot starch and strawberry jam, if desired.