Grain- and egg-free pancakes with maple and blueberries.

• Cassava flour — ⅓ cup
• Tapioca flour — 1 Tbsp
• Baking powder — ½ tsp
• Baking soda — ¼ tsp
• Chia seeds (for chia egg, + 3 Tbsp water)
• Full-fat coconut milk — ½ cup, thinned
• Apple-cider vinegar — ½ tsp
• Sea salt (pinch)
• Cinnamon — ¼ tsp
• Coconut oil (for the pan)
• Maple syrup — 1 tsp
• Blueberries — ½ oz (~10)

1. Stir the chia into 3 Tbsp water; rest 8 minutes to gel.
2. Whisk the dry ingredients. Stir the vinegar into the coconut milk, then whisk it and the chia gel in to a thick batter; rest 5 minutes.
3. Cook small pancakes in coconut oil over medium-LOW, ~2–3 minutes a side, flipping once bubbles form.
4. Serve with maple and blueberries.

Rest the batter the full 5 minutes — cassava flour absorbs liquid slowly, and skipping the rest gives gummy pancakes. Cook on medium-LOW; the high starch content browns fast and the inside needs time to set without burning.

Calories ≈ 565 kcal · Protein 5 g · Carbs 55 g · Fat 39 g · Fiber 5 g

Paleo cassava-pancake method (baking powder+soda, an acid, rested batter), egg-free with a chia 'egg'.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.