Recipe: Fluffy Cassava Flour Pancakes with Berry CompoteDescription: Delicious paleo AIP-friendly pancakes made with cassava flour and a hint of vanilla, served with a naturally sweet berry compote.Serves: 4 people Total Time: 35Difficulty: Easy to follow Ingredients needed: 1 cup cassava flour, 1 teaspoon baking powder, 0.25 teaspoon salt, 1 cup coconut milk, 1 teaspoon vanilla extract, 0.25 cup water, 2 tablespoon coconut oil, 1 cup blueberries, 1 cup strawberriesInstructions: In a bowl, whisk together cassava flour, baking powder, and salt. Add coconut milk, vanilla extract, and water to the dry ingredients and mix until smooth. Heat a non-stick pan over medium heat and add a little coconut oil. Pour 0.25 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on each side or until golden brown. For the berry compote, combine blueberries and strawberries in a small saucepan over medium heat. Cook the berries, stirring occasionally, for about 5-8 minutes until they release their juices and the compote thickens. Serve pancakes warm with the berry compote on top.Perfect for: Meal planning, weekly preparation, home cooking Tags: paleo, AIP, breakfast, gluten-free, dairy-freeThis Fluffy Cassava Flour Pancakes with Berry Compote recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 35 minutes. Great for weekly meal prep and family dinners.