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Cassava flour has a mild flavor and soft texture that makes the best gluten-free pancakes! These cassava flour pancakes couldn’t be easier to make, taste and feel like traditional pancakes, yet are completely free from both gluten and dairy. Serve them with a little maple syrup and fresh berries for an allergy-friendly twist on your favorite weekend breakfast!
Pancakes are a must around here, and I know my readers feel the same way. They are such an easy breakfast, and are a big hit with the whole family.
Fortunately, replacing wheat flour in pancakes is pretty easy. It’s all about getting just the right balance of wet and dry ingredients and leavening agents.
These fluffy cassava flour pancakes are puffy, soft, and tender. We can’t get enough of them, they’re safe for several food allergies, and you only need 7 simple ingredients to make them perfectly every single time!
Looking for more gluten-free cassava recipes? Check out these Cassava Flour Tortillas or the ultimate Cassava Flour Cookies.
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Ingredients
Ingredients for Paleo Cassava Flour Pancakes
- Cassava flour – Cassava flour comes from a starchy root vegetable called the cassava root or yuca root. It’s a very starchy gluten-free flour without a lot of fiber or protein. This gives it a soft, tender texture perfect for pancakes! I recommend this brand of cassava flour.
- Baking powder – This is the main leavening agent and will ensure you get fluffy pancakes every time. Be sure to use a certified gluten-free baking powder to avoid cross-contamination.
- Salt
- Melted vegan butter – You can also use regular butter, but vegan butter has a great flavor and works perfectly in this recipe.
- Maple syrup – I usually like to add a little syrup to the batter for extra sweetness and a little extra flavor. Honey or agave nectar work great, too.
- Eggs – To help bind the pancake batter together and get the perfect rise. This recipe also works with an egg substitute, like a flax egg or chia egg. Find the best egg substitute here.
- Almond milk – To hydrate the batter. Any non-dairy milk will work, too, like coconut milk, oat milk, or soy milk.
Measurements for each ingredient, along with instructions for making the cassava pancakes are in the recipe card below. Always measure by weight whenever possible for the most consistent results.
Note about the pancake batter
This pancake batter will be thick and make thick, delicious pancakes. You can vary the thickness to your liking by adding more almond milk if desired.
How to Make Cassava Pancakes
STEP 1: Preheat a large, flat-bottom skillet over medium heat.
STEP 2: In a medium bowl, mix the cassava flour, baking powder, and salt.
STEP 3: To the dry ingredients, add the melted vegan butter, maple syrup, eggs, and milk. Whisk until batter is lump-free.
STEP 4: Spray the hot skillet with cooking spray. Pour ¼ cup batter onto the skillet. Use a spatula to smooth the batter if desired.
STEP 5: Let the pancake cook for 1-2 minutes. The bottom will be golden brown with lots of bubbles on top. Use a long metal spatula and flip the pancake over to cook the other side.
STEP 6: Remove the cooked pancake and serve immediately or keep warm (instructions below). Repeat with rest of the batter.
Variations
- Make them vegan: Use an egg substitute for gluten-free, dairy-free, and egg-free pancakes.
- Play with add-ins: There are lots of ways to customize pancakes and make them your own! Add fresh blueberries, coconut flakes, or chocolate chips to the batter, and serve with all your favorite toppings.
- Add extract: Add about 1 teaspoon of gluten-free vanilla extract, almond extract, or whichever extract you prefer for extra flavor. You can also add dry spices, like cinnamon, for extra warmth.
How to Store
Leftover pancakes are never a bad thing! They make a quick breakfast later in the week. You can refrigerate leftover cassava pancakes in an airtight container for several days.
For longer storage, freeze them on a sheet pan and store them in a freezer-safe bag lined with a piece of parchment paper between each one. Reheat by either microwaving briefly or pop them in the toaster oven for a quick, allergy-friendly breakfast!
Pro Tip
- Keep the pancakes warm by preheating the oven to 250F. Place the cooked pancakes in a single layer on a parchment paper-lined cookie sheet. Cover the cookie sheet with foil and place in the oven until ready to serve.
Cassava Pancake FAQs
Yes, you can and there are lots of great cassava flour substitutes out there. But, I also have a ton of gluten-free pancake recipes and am sure you can find one that works with the ingredients you do have instead of having to stress about finding substitutes.
This cassava flour pancake recipe is already dairy-free and can easily be made vegan by replacing the egg with a flax or chia egg.
If you want to make a big batch of these paleo pancakes for a brunch, you may be thinking about how to speed up your timeline to get cooking faster. Technically, you can mix the batter together the night before, but you will need to skip the baking powder or it will react in the bowl instead of when you’re cooking your pancakes. Add everything else, mix well, then cover with plastic wrap and refrigerate overnight. In the morning, add the baking powder like normal and if the batter is too thick, add a little extra liquid to thin it out.
Other Breakfast Recipes You May Like!
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Recipe
Cassava Flour Pancakes: Gluten Free & Dairy Free
Light and fluffy, these cassava flour pancakes are the gluten-free, grain-free, and dairy-free way to enjoy a quick breakfast or a tasty snack.
Servings: 8 pancakes
Calories: 160kcal
Instructions
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Preheat a flat bottom skillet over medium heat.
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In a medium mixing bowl, mix the cassava flour, baking powder, and salt.
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To the medium bowl add the melted vegan butter, maple syrup, eggs, and milk. Whisk until batter is lump-free.
-
Spray the skillet with cooking spray. Pour ¼ cup batter onto the skillet. Use a spatula to smooth the batter if desired.
-
Let the pancake cook for 1-2 minutes. Use a long metal spatula and flip the pancake over to cook the other side.
-
Remove the cooked pancake and serve immediately or keep warm (instructions below).
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Repeat with remaining batter.
Notes
- Measure ingredients by weight where weight is given.
- The vegan butter may be substituted with regular butter.
- The maple syrup may be substituted with honey or agave nectar.
- The eggs may be substituted with an egg substitute here.
- The almond milk may be substituted with coconut milk, oat milk, or a milk of your choice.
- This pancake batter will be thick and make thick pancakes. You can vary the thickness to your liking by adding more almond milk if desired.
- Keep the pancakes warm by preheating the oven to 250F. Place the cooked pancakes in a single layer on a parchment paper-lined cookie sheet. Cover the cookie sheet with foil and place in the oven until ready to serve.
Nutrition
Calories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 93mg | Potassium: 147mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
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