Cassava Flour Pancakes
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.
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:
- Paleo friendly
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.
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.
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:
- Pumpkin pie spices
Serve the pancakes with some of the delicious toppings below:
- Unsweetened Whipped Cream
- Coconut Yogurt
- Berries like raspberries, blueberries, and strawberries.
- Maple Syrup – use my sugar-free maple syrup recipe if low-carb.
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.
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 Grain-Free Paleo Pancakes Recipes
Below are some more grain-free pancakes recipes.
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
Cassava Flour Pancakes
Want My Kitchen Equipment?
- 2 large Eggs
- 1 ½ cup Almond Milk
- 2 tablespoons Melted Coconut Oil or olive oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- 1 ½ cup Cassava Flour
- 3 teaspoons Baking Powder
- 2 tablespoons Granulated Sweetener of Choice coconut sugar or sugar-free erythritol
- 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.
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Posted In:Almond MilkCassava FlourCoconut OilEggVanillaOne PanDairy-FreeGluten-FreeGrain-FreeHealthyNut-FreePaleoSugar-FreeVegetarianBreakfastEasyUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
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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!
These were amazing! So light and fluffy. One of the best gf pancakes I’ve ever had.
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!