Cassava Flour by Anthony's, 2 pounds (32 Ounce), Batch Tested Gluten-Free 3 eggs 1/4 cup Anthony&#039;s Coconut Oil, melted 1/4 cup Anthony&#039;s Coconut Sugar 2 tablespoons Anthony&#039;s Coconut Flour 1/3 cup Anthony&#039;s Cassava Flour 1/2 teaspoon baking soda 1/4 teaspoon salt In a mixing bowl, whisk together the eggs, coconut oil, and coconut sugar. Add coconut flour, cassava flour, baking soda, and salt; mix well. Cook pancakes by 2-tablesponfuls on a hot greased griddle until golden brown on each side and cooked through. Serve and enjoy. 1/3 cup Anthony&#039;s Coconut Sugar 1/2 cup cold butter, chopped 1 egg 2 teaspoons vanilla extract 1/2 cup Anthony&#039;s Cassava Flour 1-1/2 cups Anthony&#039;s Blanched Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350<span class="a-text-bold"> </span>Fahrenheit and grease a large baking sheet. In a mixing bowl, cream together the coconut sugar and butter. Add egg and vanilla and mix well. Add cassava flour, almond flour, salt, and baking soda; mix well. Roll heaping teaspoonfuls of dough into balls and flatten to 1/3&#034; thick on the prepared baking sheet. Bake for 10-15 minutes. Cool and enjoy. 3 eggs 2 egg whites 1/3 cup Anthony&#039;s Coconut Oil, melted 1/4 cup almond milk 1 tablespoon maple syrup 3/4 cup Anthony&#039;s Cassava Flour 1/4 cup Anthony&#039;s Coconut Flour 1/4 teaspoon salt 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda Preheat oven to 350 Fahrenheit and grease a 7.5&#034;x3.5&#034; loaf pan. In a mixing bowl, combine the eggs, egg whites, coconut oil, almond milk, and maple syrup; mix well. Add cassava flour, coconut flour, salt, apple cider vinegar, and baking soda. Stir until well mixed. Transfer to prepared loaf pan. Bake for about 35 minutes. Cool, cut, and enjoy.