Fluffy Cassava Flour Pancakes (Paleo)
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!
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.
- Try these Oat Flour Pancakes and these Keto Pancakes too!
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 Cassava Flour: Everything You Need to Know and 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.
How to Make
Step 1
First, whisk eggs in a mixing bowl.
Step 2
Add maple syrup and vanilla extract to the bowl. Mix to combine.
Step 3
Then, mix in cassava flour, coconut flour, baking soda and cinnamon. The dough will be very thick.
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.
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.
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.
Step 8
Finally, carefully remove pancakes from pan. Top with desired toppings.
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!
Frequently Asked Questions (FAQs)
Yes, cassava flour is very healthy.
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.
The topping possibilities are endless! Top pancakes with maple syrup, nut butter, fruits, nuts or chocolate chips.
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.
Store leftovers in an airtight container in the fridge up for up to 4 days.
To reheat, microwave or cook pancakes in a little butter on the stovetop until warmed.
You May Also Like
If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more Paleo ideas, see my Paleo Recipes page.
Get the Recipe: Fluffy Cassava Flour Pancakes (Paleo)
Ingredients
- 2 eggs
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup cassava flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup almond milk, or dairy free milk
- 1/4 cup butter, divided
- dark chocolate chips, or desired toppings
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.
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35 Comments on “Fluffy Cassava Flour Pancakes (Paleo)”
I have a bag of cassava flour in my cabinet. Didn’t know what to do with it. I will definitely use it to make these pancakes. They sound delicious. Yum! Thanks!
So delish!
so easy and tasty too.
I’ve never tried using cassava flour for pancakes. What a great idea! Looks delish!
Easy to make and exceptionally delish!
I have a bag of cassava flour and have not used it yet so these pancakes will be the first recipe I make. I really want to get away for using so much AP flour. The pancakes look fantastic.
Never had a pancake with cassava and coconut flour! Sounds interesting!
I can’t wait to make these pancakes for my son, he is going to love them!!
A fantastic breakfast recipe 🙂
Yum!