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Cassava Flour Pancakes

4.67 from 9 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Cassava Flour Pancakes are the best grain-free, paleo-friendly pancakes for a weekend breakfast.

They are dairy-free and gluten-free, so they are ideal for sharing with the whole family.

Cassava Flour Pancakes

What Is Cassava Flour?

I recently discovered cassava flour, and while it’s higher carbs than coconut flour or almond flour, it’s a healthy, grain-free, gluten-free flour.

Cassava flour is an excellent alternative for people on a paleo diet or grain-free lifestyle looking for pancakes with a similar taste to the wheat flour classics.

You can also use it to make delicious cassava bread or cassava tortillas.

Or, if you are like me and enjoy carb cycling, cassava flour is perfect for a higher-carb day while keeping it wheat-free.

In fact, cassava flour had a much similar taste and texture to classic flour in baked goods than low-carb flour.

So let me show you how to use cassava flour in pancake recipes.

Why You’ll Love These Pancakes

These cassava flour pancakes are naturally:

  • Gluten-free
  • Grain-free
  • Paleo friendly
  • Nut-free
  • Dairy-free
Cassava Flour Pancakes

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How To Make Cassava Flour Pancakes

Making fluffy cassava pancakes is super easy.


All you need to make these delicious grain-free pancakes are:

  • Cassava Flour – The key to making great pancakes or baking recipes with cassava flour is to pack the measuring cup gently, not over-pack the cup, and sweep the top. If you overpack the cup, the pancakes will be dense and dry.
  • Baking Powder
  • Apple Cider Vinegar
  • Coconut Milk or almond milk.
  • Eggs – Unfortunately, this recipe won’t work egg-free, so don’t skip or swap the eggs for any egg replacer of flax eggs. It won’t be successful.
  • Granulated Sweetener – Like coconut sugar or sugar-free erythritol for a low-carb sweetener.
  • Melted Coconut Oil
  • Vanilla Extract

Making The Pancake Batter

In a large bowl, whisk eggs, melted coconut oil, apple cider vinegar, and almond milk.

Tip: Measure The Cassava Flour Precisely

If there’s one thing you should be careful about, it is measuring the cassava flour. It’s a very light flour, and it is easy to be tempted to overpack the flour in the measuring cup.

This often results in packed, dense cassava pancake better.

So fill the cup using a spoon, don’t pack, and sweep the top of the measuring cup to remove the excess.

Otherwise, weigh the flour on a kitchen scale for precision. Both measurements are provided in the recipe card below, metrics and cups.

Making Cassava Flour Pancake Batter

Stir in cassava flour, sweetener of choice, and baking powder.

The batter should be quite thick, as seen in the picture below. But it shouldn’t be dry ever.

If extremely dry, this happens if you add too much cassava flour. Thin it out by adding an extra 1 or 2 tablespoons of almond milk.

Cassava Flour Pancakes

Cooking Pancakes

Warm up a nonstick pancake skillet over medium-high heat. Grease the skillet with olive oil or coconut oil.

Add generous amounts because cassava flour sticks to the pan more than regular or low-carb flour.

Scoop out 3 or 4 tablespoons of pancake batter in the pan.

The batter is thick and won’t spread, so use the back of a spoon to press down the batter and spread it into a round pancake shape.

Cook for 2-3 minutes on one side. It should be dry and set on the side before flipping. Slide a spatula under each pancake to flip and cook for an extra minute on the other side.

Place the cooked cassava pancakes on a plate or cooling rack while cooking the remaining batter.


Of course, feel free to flavor the pancake batter by adding 1/4 cup of some of the following ingredients:

  • Chocolate Chips – including sugar-free dark chocolate chips.
  • Berries like blueberries or raspberries.

You can also flavor this paleo pancake batter with some:

  • Cinnamon
  • Pumpkin pie spices


Serve the pancakes with some of the delicious toppings below:

  • Butter
  • Unsweetened Whipped Cream
  • Coconut Yogurt
  • Berries like raspberries, blueberries, and strawberries.
  • Maple Syrup – use my sugar-free maple syrup recipe if low-carb.
Cassava Flour Pancakes

Allergy Swaps

Below are some options to substitute ingredients in this recipe if you have some food allergies to the one listed below.

  • Sweetener – You can use coconut sugar, a sugar-free sweetener like erythritol allulose, or regular sugar. All crystal sweeteners will work.
  • Coconut-Free – Replace the coconut oil with melted butter or avocado oil. Then, swap the coconut milk for almond milk or hemp milk.
  • Apple Cider Vinegar – Swap for lemon juice or any vinegar you like.

Storage Instructions

You can store the pancakes in the fridge in an airtight container for up to 4 days.

Also, these grain-free pancakes freeze very well in zip-lock bags and airtight boxes and last three months in the freezer.

If you place the pancakes in boxes, spread them out by placing a piece of parchment paper between them so they won’t stick to each other.

Plus, it makes it easier to thaw one pancake at a time rather than a stack.

Finally, thaw at room temperature and rewarm in a hot pan or bread toaster.

Frequently Asked Questions

Below are the answers to your most common questions about making cassava flour pancakes.

Can I Freeze Cassava Pancakes?

Yes, you can freeze leftover pancakes and thaw them in the fridge the day before. Rewarm the pancakes in a bread toaster or a pancake griddle.

Are Cassava Flour Pancakes Paleo?

Yes, cassava flour is paleo-friendly.

Can I Swap Some Cassava Flour For Almond Flour?

Not really, both flours have different nutrition properties, and they can’t be swapped with a 1:1 ratio.

More Cassava Flour Recipes

If you like cassava flour, try my other recipes!

Did you made these cassava flour pancakes? Share a comment or review below to connect with me

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Cassava Flour Pancakes

Cassava Flour Pancakes

These Cassava Flour Pancakes are delicious grain-free paleo-friendly pancakes made from cassava flour for a delicious grain-free breakfast.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Yield: 14 pancakes
Serving Size: 1 pancake
4.67 from 9 votes


This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • In a large bowl, whisk eggs, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
  • Whisk in the cassava flour, sweetener, and baking powder.
  • Heat a non-stick pancake griddle over medium-high heat and grease the surface with coconut oil.
  • Pour about three tablespoons of batter per pancake and cook for 2-3 minutes on one side until set on the edges.
  • Flip and cook for another minute, then release the pancakes on a plate.
  • Serve pancakes with maple syrup (sugar-free if desired), berries, or nut butter.


  • Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 1 month in a sealed box. Thaw the day before in the refrigerator and rewarm in a hot pancake griddle or bread toaster.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 pancake
Yield: 14 pancakes


Serving: 1 pancakeCalories: 74.5 kcal (4%)Carbohydrates: 10.9 g (4%)Fiber: 0.3 g (1%)Net Carbs: 10.6 gProtein: 1.3 g (3%)Fat: 2.8 g (4%)Saturated Fat: 1.9 g (12%)Polyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.4 gTrans Fat: 0.003 gCholesterol: 26.6 mg (9%)Sodium: 113.3 mg (5%)Potassium: 13.3 mgSugar: 0.5 g (1%)Vitamin A: 38.6 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 0.6 mg (1%)Vitamin D: 0.1 µg (1%)Calcium: 84.4 mg (8%)Iron: 0.9 mg (5%)Magnesium: 1.1 mgZinc: 0.1 mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    9 Thoughts On Cassava Flour Pancakes
  1. 5 stars
    These are amazing & easy to make pancakes! Ligh, fluffy tall stack & flavorful even with-out the syrup!

    Have you made the receipe using flax seed as an egg substitute?
    I think i’ll try this way next time.

    Thank you for sharing this pancake

  2. 5 stars
    I just made these and they were excellent! I used whole milk and lemon juice, and they were fluffy and delicious! Unusually good and simple ingredients for GF!

  3. 5 stars
    Another totally histamine-friendly replacement for vinegar or citrus juice is CREAM OF TARTAR (just like Grandma used to use). In baking recipes, use HALF the amount given for the vinegar or citrus juice. Works like a charm!

    As for replacing vinegar in salad dressings: if you don’t mind a dill flavor, and can tolerate dill, feel free to use the juice from a jar of Bubbie’s Vinegar-Free dill pickles as your vinegar stand-in (they use calcium chloride instead of vinegar for their brine. I mix a cup of their “brine” with a cup of oil, add spices I can tolerate, shake up good, then refrigerate. Sadly, I’ve yet to find a way to put the actual pickles to good use–I’ve been thinking maybe I could peel them, de-seed them, and slice them up? A down-the-road project.

  4. I just wanted to share I made these today, following the instructions exactly as stated and they were fluffy however they tasted like baking powder. If I was paying closer attention I would have questioned 3 tsp of baking powder for 1 1/2 cups of cassava flour.

    • Most pancake recipe use between 2 to 4 teaspoons of baking powder, and it’s usually not an issue regarding taste. If you don’t enjoy the flavor, you can decrease baking powder but the pancakes come out denser.

  5. 5 stars
    Fluffy deliciousness! Thank you for this crowd pleaser recipe! A nice change from our not so fluffy almond pancakes. Added 1.5 tsp almond extract just bc we love that flavoring.These freeze WELL! I store each disc betw square of parchment paper. Definitely a staple in our home now!

  6. 5 stars
    The best cassava pancake recipe I’ve tried!
    But because I’m on a low-histamine diet and always looking to add protein, I substituted oat flour(very high protein) for a few ounces of cassava and threw in some chia seeds, plus a few tbsps of protein isolate. Additionally, I scattered pistachios on the bottom. They still came out light and delicious, maybe toning down the cassava taste, which I don’t love. You might consider adding these to your suggestion list!


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You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.