Lectin Free Buttermilk Pancakes
by: Seema Racela

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-1 pastured egg
-1 tablespoon extra virgin olive oil
-1 cup homemade buttermilk (or A2 casein milk)
-1 teaspoon pure vanilla extract 
-3/4 cup cassava flour

-2 teaspoons corn and aluminum free baking powder
-2 tablespoons monk fruit sweetener

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1. Preheat an oiled Lodge cast iron griddle over medium-low heat.

2. Crack the egg into a mixing bowl and beat with a whisk.

3. Whisk in the oil, milk, and vanilla.

4. Add the flour, baking powder, and sweetener and then beat with whisk until smooth. For thinner pancakes, add more milk, 1 tablespoon at a time. 

5. Pour 1/4 cup of the batter onto the hot griddle for each pancake.  For larger pancakes, pour 1/2 cup of batter. 

6. When the pancakes begin to bubble, use a spatula to flip them.

7. Cook the other side of the pancakes for 1-2 minutes or until golden brown.

8. Remove pancakes from griddle and repeat the process until batter is gone.  Enjoy!

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