Start preheating a 10" cast iron skillet over low heat with a 1/2 tsp. of butter, ghee, bacon fat, or coconut oil in the skillet. Spread the oil around once it has melted.
In a large mixing bowl, whisk together the cassava flour, baking powder, and salt.
Add the eggs, oil, and maple syrup. Add 1 cup of the milk and begin to whisk the batter. As you are whisking slowly add the remainder of the milk until a smooth batter has been achieved.
The batter should be thick but pourable when you go to make the pancakes. Your cast iron skillet should be hot but not steaming when you start cooking the pancakes.
Batter Notes: If the batter seems too thin, let it set for 2-3 minutes to thicken. If it seems too thick, whisk in more milk or water 1 T. at a time. You will need to add more milk or water to the batter as you are making the pancakes since the batter will thicken as it sets.
Start making the pancakes. Pour or spoon the batter into the hot pan to make cakes of your desired size/shape. Bubbles will form on the tops of the cakes and they will look 'set-up' when they are ready to be flipped. Each side will cook for about 2-3 minutes.
The pancakes should be browned when they are flipped. Continue to adjust the heat and thin out the batter as needed as you cook the pancakes.
Serve with your favorite toppings or save the pancakes for later!
Once cool, you can store these pancakes in an airtight container at room temperature, in the fridge, or you can freeze them.