Ingredients

1 cup homemade cashew milk (or milk of choice)
3 large eggs
2 tbsp vegetable oil
optional: 1/2 tbsp lemon juice

3/4 cup cassava flour
2 tbsp coconut flour
2 tbsp potato starch
2-3 tbsp coconut sugar
2 tsp baking powder
1/2 tsp salt

butter or margarine for cooking

Method

1. If using lemon juice, add to milk and allow to sit while you collect remaining ingredients. Adding lemon juice to milk (even plant milk!) will create a buttermilk for this recipe.
2. In a medium mixing bowl, whisk together milk, eggs, and vegetable oil. 
3. Add in remaining ingredients and whisk until smooth.
4. Heat a pan or griddle over medium heat.
5. Melt butter or margarine per pancake evenly in the pan using a spatula to spread it around. You will need ~1/2 tsp at a time for each medium sized pancake (ex. if griddle fits 6 at a time, use 3 tsp).
6. Pour pancake batter onto pan in circles of desired size. Batter will appear thin to start, but will fluff up more as it cooks.
7. When bubbles start forming on the surface of the pancakes and bottom is golden brown, flip the pancakes with a spatula and cook until the other side is golden brown as well. Do not press the pancake down after flipping as you will lose the fluffiness!

Notes:

1. This recipe can be made vegan by substituting the eggs for chia eggs and using plant-based butter/margarine for cooking. Combine 3 tbsp ground chia seeds + 9 tbsp water; allow to sit and thicken for ~5 minutes before adding to recipe
2. Vegetable oil can be easily substituted for any neutral flavoured oil of your choice or melted butter or margarine. If using melted butter or margarine (or coconut oil) measure after it is melted.
3. Potato starch can be substituted with corn starch, arrowroot starch, or tapioca powder.
4. Coconut sugar can be substituted well with raw sugar or maple sugar. You can also use liquid sweeteners (ex. pure maple syrup) but be aware that this will change the texture of the pancake.
5. I highly recommend using butter or margarine for cooking as this gives the pancakes a wonderful flavour and golden hue. You can alternatively use vegetable oil or omit entirely, but this is not my favourite.
6. My favourite way to eat these is topped with a mix of pure maple syrup and honey. I also enjoy warmed strawberry chia jam or mango chia jam, maple pecan butter and stovetop spiced apples.