Dairy & Grain Free Pancakes

These pancakes whip up quickly and give the classic diner pancakes a run for their money. The dairy free yogurt adds a little sweetness and helps with the texture without weighing the batter down. The merengue adds the fluffiness it needs without altering the cooking technique. These get eaten before the morning is over and are always a hit with the whole family!

3 egg yolks 
3 egg whites
2 T sugar
1 Oui coconut yogurt, vanilla
1 1/2 C coconut milk
2 tsp vanilla extract
1/2 tsp salt
1 1/2 C cassava
3 tsp baking powder
1/2 C mini chocolate chips

1) Beat egg whites and sugar into merengue in a small bowl. 

2) To a large bowl, add egg yolks, yogurt, milk, vanilla, salt, cassava, baking powder and stir. Beat till smooth. 

3) Fold in merengue mixture gently and until fully incorporated. Stir in mini chips. 

4) Heat a cast iron griddle/skillet on medium to medium-low heat. Add oil to hot skillet and use a 1/4C measure to spoon batter onto griddle. Cook until surface has firmed up, then flip; cook until done.

Instead of mini chocolate chips, you can add fruit or other desired toppings after ladling and before flipping.

You may need to remove cast iron from heat between batches to prevent butter burning too much. Turning on the griddle on low while you prep ingredients is helpful as the griddle is hot enough to stay at the same temp during cooking.

Beth
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