Cassava Flour Pancakes

Incredients:

• 1 cup (160g) Fortii cassava flour
• 2 teaspoons (8g) baking powder
• A pinch of fine salt
• 50g melted butter (regular or dairy-free)
• 1/4 cup (60ml) maple syrup
• 2 extra-large eggs (45-55g each, without shell)
• 1/2 to 2/3 cup (125-170ml) milk of choice (I used lactose-free full cream)
• Butter or vegetable oil for frying

Instructions:

1. In a medium-sized bowl, whisk together the cassava flour, baking powder, and salt.
2. Add the melted butter, maple syrup, eggs, and 1/2 cup of milk. If you'd like, stir in a splash of vanilla extract or a pinch of cinnamon for extra flavor. Let the mixture rest for about 5 minutes.
3. Check the batter’s consistency—if it feels too thick, add a little more milk. Be cautious, though, as too much liquid can make cassava flour turn gummy. Aim for a balanced texture.
4. Heat a pan over medium heat for a couple of minutes, then grease it lightly with butter or oil.
5. Spoon about 2 tablespoons of batter into the pan and cook until bubbles appear on the surface and the edges set. Flip and cook for another minute before removing.
6. Repeat until all the batter is used, making about 6-8 pancakes depending on size and milk quantity.
7. Serve warm with your favorite toppings. Leftovers store well in the fridge and reheat best in the microwave to restore moisture.