These fluffy Cassava Flour Pancakes are the perfect healthy breakfast or brunch! These Paleo pancakes are soft, thick and have the best texture. Top with your favorite toppings for an easy, healthy and delicious meal for both kids and adults!

Fluffy Paleo cassava flour pancakes

My mom made us chocolate chip pancakes every Saturday morning. After going gluten free, I knew I had to recreate my favorite weekend breakfast. These grain free pancakes are just as good as the ones from my childhood. They are significantly healthier too! My other favorite breakfast using this flour is this Cassava Flour Banana Bread!

Why You’ll Love This Recipe

Say hello to your new favorite breakfast! Here is why you’ll love this recipe:

  • These grain free pancakes are light and fluffy.
  • They are great for breakfast, brunch, or even breakfast for dinner! They go well with Cassava Flour Waffles and Cassava Flour Banana Bread.
  • These pancakes are significantly healthier than traditional pancakes.
  • This recipe is made without banana and without baking powder.
  • No baking powder ensures that this recipe is also corn free.
  • They have golden crispy edges and a soft fluffy middle.
  • These Paleo pancakes can be mixed and matched with different flavors and toppings. Add some fresh fruit, nut butter, coconut, or nuts on top.
  • This cassava flour pancakes recipe is Paleo, Grain Free, and Gluten Free.

Baking with Cassava Flour

Cassava flour is made from ground cassava root. It is Whole30 approved, Paleo, grain free and gluten free. Cassava flour is very reminiscent of wheat flour. It is slightly more dense than wheat flour, but it is the closest gluten free flour to traditional flour. See my Guide to Gluten Free Flours and Gluten Free Baking for more information!

When baking or cooking with cassava flour, be sure to carefully measure. It is dense, powdery, and absorbent. I added coconut flour in this recipe to add some much needed texture. After mixing the batter, let it sit for about 5 minutes. The batter will thicken. Then, add in more almond milk to reach desired consistency. The batter should be slightly thick but pourable. My favorite brand of cassava flour is Otto’s and I buy it from Amazon.

Ingredients for grain free Paleo pancakes

How to Make

Step 1

First, whisk eggs in a mixing bowl.

Whisked eggs in a glass bowl

Step 2

Add maple syrup and vanilla extract to the bowl. Mix to combine.

Whisked eggs in mixing bowl

Step 3

Then, mix in cassava flour, coconut flour, baking soda and cinnamon. The dough will be very thick.

Paleo pancake batter

Step 4

Next, add in 1/2 cup almond milk. Let batter sit for 5 minutes.

Step 5

After 5 minutes, dough will be thicker. Add almond milk 1 tablespoon at a time until desired consistency is reached.

Grain free pancake batter

Step 6

Add 2 tablespoons butter to a large skillet over low medium heat. Once butter has melted but not yet browned, pour or scoop batter into 5 equal sized pancakes. Use the back of a spoon to smooth out pancakes.

Gluten free pancake in pan

Step 7

Next, cook for 3 to 4 minutes. Once pancakes are slightly bubbly and the edges have firmed up, carefully flip with a spatula. Cook an additional 3 minutes on this side.

Crispy healthy pancake in pan

Step 8

Finally, carefully remove pancakes from pan. Top with desired toppings.

Fluffy Paleo pancakes with chocolate chips and maple syrup

Expert Tips

  • After mixing the batter, let it sit for 5 minutes. Once the batter has thickened, add a little more almond milk to reach desired consistency. I added it another 1/4 cup used about 3/4 cup almond milk total.
  • Melt butter in skillet before adding batter. Do not let the butter turn brown or burn.
  • I suggest using an ice cream scoop to add batter to the skillet.
  • Use the back of a spoon to smooth out pancake batter once in pan.
  • Wait until edges are firm and pancakes have started to bubble before carefully flipping.
  • Serve these cassava flour pancakes hot!
Cassava flour pancakes with chocolate chips

Frequently Asked Questions (FAQs)

Is cassava flour healthy?

Yes, cassava flour is very healthy.

What is the healthiest flour for pancakes?

Cassava flour is significantly healthier than traditional wheat or white flour. Almond flour and coconut flour are great Paleo options too, but I have not tested this recipe using solely almond flour or coconut flour.

What should I put on top of pancakes?

The topping possibilities are endless! Top pancakes with maple syrup, nut butter, fruits, nuts or chocolate chips.

Can I substitute for the cassava flour?

I have not tested this recipe with another flour. A direct substitute of almond flour, coconut flour or even 1 to 1 gluten free flour would not work.

How do I store leftovers?

Store leftovers in an airtight container in the fridge up for up to 4 days.

How do I reheat leftovers?

To reheat, microwave or cook pancakes in a little butter on the stovetop until warmed.

Healthy grain free pancakes

You May Also Like

If you make this recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! For more Paleo ideas, see my Paleo Recipes page.

Fluffy Paleo cassava flour pancakes

Get the Recipe: Fluffy Cassava Flour Pancakes (Paleo)

These fluffy Cassava Flour Pancakes are light, fluffy and so delicious! They have crispy golden edges and the perfect texture. Top with your favorite maple syrup, fruits, or chocolate for the ultimate healthy breakfast or brunch!
5 from 11 votes

Ingredients

Instructions 

  • First, whisk 2 eggs in a mixing bowl.
  • Stir in maple syrup and vanilla extract.
  • Then, stir in cassava flour, coconut flour, baking soda and cinnamon until a thick dough forms.
  • Add in almond milk. Start with 1/2 cup almond milk. Let the dough sit for 5 minutes.
  • After 5 minutes, if the dough is too thick, add almond milk 1 tablespoon at a time until desired consistency.
  • Heat 2 tablespoons butter in large skillet over low medium heat.
  • Once butter has melted but not yet browned, pour or scoop batter into 5 equal sized pancakes. Use the back of a spoon to smooth out pancake batter into a circle. Pancakes will not spread while cooking. Work in batches if needed.
  • After 3 to 4 minutes, flip pancakes. Pancakes will be ready to flip when they are slightly bubbly and the edges are starting to get firm. Add remaining butter to skillet if needed.
  • Carefully flip pancakes. Continue cooking 3 minutes.
  • Then, carefully remove pancakes from skillet.
  • Finally, top with dark chocolate chips, fruit, and maple syrup if desired.

Notes

  • Add 1/2 cup almond milk to batter and mix.  Then, let batter sit for 5 minutes.  This will thicken up the batter.  Add more almond milk until desired consistency is reached.
  • I use an ice cream scoop to scoop batter into skillet.
  • Use the back of a spoon to spread around pancake batter in pan.  These pancakes do not spread while cooking.
  • Only flip the pancakes when they are ready to be flipping.  Be patient!  Pancakes will start to bubble a little bit and the edges will appear more firm.  Then, carefully flip using a spatula.
  • Add butter as needed.  Skillet should never be dry; there should always be a light layer of melted butter.
  • Store pancakes in an airtight container in the fridge for up to 4 days.
  • To reheat, microwave or cook pancakes in a little butter on the stovetop until warmed.
  • Nutrition facts do not include any toppings.
Calories: 104kcal, Carbohydrates: 15g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 186mg, Potassium: 54mg, Fiber: 1g, Sugar: 4g, Vitamin A: 115IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg

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