Cassava Flour Review + TWO Pancake Recipes!!! {Both Paleo & Nut Free}

 

pancakes1
cassava flour pancakes

 

 

pancakes
coconut flour pancakes

 

I have been obsessed with making pancakes lately. I’ve been making them every single Sunday morning for the past 4 or so months trying to perfect my recipe. But I have not only 1 recipe, but TWO for you today- YAY! I have one with coconut flour and one with cassava flour. Have you heard of cassava flour? It seems to be the upcoming Paleo craze, so I’m going to get sidetracked a bit and review cassava flour  – if you’re not interested just skip to the italics towards the end 🙂

I had never heard of cassava flour until I recently started seeing it pop up in some Paleo recipes so I decided to do some research. And after reading up on it, it almost sounded too good to be true. They claim that it can be used as a 1:1 replacement for wheat flour, is Paleo, nut free, and AIP compliant – WWHHAAT!?!

I had to try this out for myself, so I decided to buy some.  I went ahead and bought some from Otto’ s Naturals, because they claim that they make their flour differently than other brands and theirs isn’t gritty and doesn’t have a strong taste, even though it was $18 for a 2 Lb bag! But if their claims are accurate, I can justify spending the money. Plus, they now sell it at my local health food store so I don’t have to pay shipping – YAY!

So you might be wondering, “Is it all it’s cracked up to be?” Well — yes and no. Yes because I really like the flour and I think it’s a great Paleo option, and no because I don’t think all their claims are accurate. Let me explain. When I first got it I couldn’t help but notice that it had the look, texture, and feel of regular flour, that was a plus. But how would it taste, and can it be used just like wheat flour? While it does taste like regular flour, the taste is noticeably stronger. It’s not necessarily bad, just stronger and noticeable.

Second, in most of the recipes that I tested I had to add additional liquid because it was really absorbent! Then I found out that you can only use the cassava flour as a 1:1 substitute if you are talking in terms of weight, and I usually only cook by volume. When measuring by volume – the way I usually do – there can be a significant weight difference since cassava weighs more than wheat. 1 Cup of wheat flour weighs around 120 grams and 1 C of cassava flour weighs around 140 grams. When converting a recipe I like to start with 3/4 C of cassava per cup of wheat and go from there. Also, since cassava doesn’t have gluten it doesn’t have the same stretch as wheat flour. For that reason, I like to add either coconut or tapioca to the recipe to give it some stretch and softness and sometimes even ground flaxseed to help give it a “bready” flavor and add even more stretch, depending on what I’m making.

But with that being said, I would still give the flour an ‘A’ because I think it could be used to create some fantastic recipes! And even though it might not work as an exact substitute for regular flour in every instance, it’s pretty close and still easy to use.

Now with that out of the way, back to pancakes!!!!

These pancakes taste like something you would get at a good pancake house or small town diner. They are big, soft, fluffy, and taste amazing. The only problem is deciding which recipe is my favorite and which one to make next. What about you? Have you tried cassava flour? Which pancake recipe do you like best?

UPDATE ON THE CASSAVA FLOUR PANCAKES AS OF 3/8/17:  Not everyone but some people have had trouble with  the texture of the cassava flour pancakes. However, after a lot of experimenting with cassava flour I’ve found that the addition of coconut flour takes care of the problem and ensures a perfect, fluffy pancake every time. I’ve updated the recipe below to reflect these changes. So sorry for any inconvenience.

4.4 from 15 reviews
Cassava Flour + TWO Pancake Recipes!!! {Both Paleo & Nut Free}
 
For grain free baking powder, mix together 1 part baking soda with 2 parts cream of tartar and 2 parts starch (tapioca, potato, or arrowroot). See notes above on why I added an ingredient to the cassava flour pancakes.
Serves: 6-8 pancakes
Ingredients
Coconut Flour Pancakes:
  • 4 large eggs
  • 3 Tbsp coconut oil, melted
  • 1 tsp. vanilla
  • 3 T honey
  • ¼ C tapioca flour
  • ⅓ C + 1 Tbsp. coconut flour
  • ¼ C non-dairy milk
  • ¼ tsp.distilled white vinegar
  • ¼ tsp. baking soda
  • ½ tsp. grain free baking powder*
  • ¼ tsp. sea salt
  • coconut oil for frying
Cassava Flour Pancakes:
  • 1 C cassava flour, stir before measuring
  • ¼ C Coconut Flour {updated ingredient}
  • ½ tsp grain free baking powder*
  • ¼ tsp. baking soda
  • ½ tsp. sea salt
  • 2 Tbsp. honey
  • ½ tsp. Pure Vanilla
  • 2 large eggs
  • 1⅓ C + 1 Tbsp. non-dairy milk (+ more if needed to thin)
  • 1 tsp. distilled white vinegar
  • 3 Tbsp. refined coconut oil, melted
  • coconut oil for frying
Instructions
  1. Instructions for both pancakes:
  2. Heat a griddle or pan over medium-low heat.
  3. Melt the coconut oil and set aside.
  4. Mix the non-dairy milk with vinegar in a small bowl and set aside.
  5. In a large bowl, whisk together the dry ingredients.
  6. In another bowl, whisk together all of the wet ingredients (including the milk mixture) except the coconut oil, so it doesn't solidify.
  7. Stir the wet ingredients into the dry, then stir in the coconut oil. Batter should not be lumpy and will be thick but creamy. If batter is too thick, add additional non-dairy milk 1 Tbsp. at a time until desired consistency. Batter tends to thicken over time as the flour absorbs the milk.
  8. Add about ½ tsp. of coconut oil and swirl around pan until it melts.
  9. Pour ¼ C of batter into the preheated skillet and slightly spread out the batter with the back of a spoon so it's not too thick. Cook until the edges look dry and the bottom is a nice golden brown.
  10. Flip and cook until cooked through. Set aside and repeat with remaining pancakes.

this post is part of Fat Tuesday, Gluten Free Wednesday, Gluten Free Fridays, and Allergy Free Wednesdays

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52 responses to “Cassava Flour Review + TWO Pancake Recipes!!! {Both Paleo & Nut Free}

  1. Hi Cassidy–I really appreciate this review and both recipes! Those pancakes look absolutely divine! 🙂 I just got some Otto’s cassava flour, too, and for the same reason you did. I was really surprised when I read the one-for-one substitution advice on the bag, so you sharing your experience is timely and will probably save me some disasters. I don’t need disasters at $18 a bag. 😉

    Thanks, dear! xo,
    Shirley

    • Thanks Shirley, I hope my review helps! …Let me know how the cassava flour works for you, I’ll be anxious to hear! Happy experimenting 🙂

  2. ruthie

    The cassava recipe is terrific! For anyone who wants to know, I used apple cider vinegar instead of white, skipped baking powder, cut honey in half, and used 3 small eggs. Instead of coconut oil used palm shortening. They were delectable! Also I was impressed by how much batter the recipe made; I felt good about that given the price of the flour. Thanks for this great guide! Eager to try more of your recipes. 🙂

    • Thanks Ruthie, I’m so happy you liked them!!! Thanks also for letting us know that your substitutions worked – I love hearing how other people adapt my recipe to fit their tastes and needs 🙂

  3. Jill

    These look amazing!!! Is cassava the same thing as tapioca flour? Also could I make a bunch and freeze then pop in the toaster in the morning? Can’t wait to try both of these.

    • Hi Jill! While tapioca flour is made from cassava, it’s a little different and you can’t use tapioca in place of the cassava flour, sorry! I’ve never tried freezing them but if you get a chance to try it let me know how it works 🙂
      XO,
      Cassidy

  4. Jen

    Thanks so much for reviewing the cassava flour! I bought a bag and have failed three times at creating things. Wish I saw your comments first. 🙂
    For the cassava flour pancakes, do you think it would be possible to use flax or chia eggs?

    • Thanks Jen! From what I’ve read, cassava flour should work with egg substitutes but I’ve never tried it. If you try it let me know how it turns out!!

      • Juli

        I cook with Otto’s Cassava flour quite a bit. Our house is completely gluten, egg, dairy, soy, corn and oat free. I have never successfully used their cassava in a recipe calling for more than one egg. I have been able to sub one egg with acceptable results. That said, my best recipes using cassava are naturally egg free. It makes excellent pie crust and tortillas for example. It works well for chicken pot pie also. With those types of recipes I do use cassava as a one to one replacement for white or wheat flour in a recipe adding extra amounts of spices or seasoning eliminates the strong flour taste. . You can also use cassava to replace one of your flours in your gluten free flour blend if you are making your own blends. I have used it in blends as a replacement for oat flour and mixed it with sorghum flour, potato starch and arrowroot starch. This helps when needing to replace eggs as cassava works best with other gf flours when using egg replaces. Cassava from Otto’s is life changing in the gluten free kitchen. Thanks for sharing your recipes and your honest review of the flour

  5. Hi. What did I do wrong? I just made these and the batter was much thinner than expected – did you measure the flour packed? Also, it was very lumpy so I think I may have overmixed it yielding very flat, slightly rubbery cakes.
    The good thing was they were still edible despite my disappointing first try 🙁

    • Hi Lorien, I’m sorry this didn’t work for you. Yes, I measured the flour packed. But my batter wasn’t lumpy so you might try sifting your flour next time – I imagine that might have been why they were flat and the batter was thin. Sorry!!!!

    • Alicia

      I found that a typical wooden spoon doesn’t work to mix the batter. A wisk is a must or even a stick blender. The batter should not be lumpy. That being said I have made this recipe a half a dozen times and it is quite a thin batter. I have to add probably at least 1/3 c more flour. In fact I started to add 1/4 c coconut flour instead so I could stretch the more expensive cassava flour. And that has worked out really well for a nice thick pancake batter. These are still the best pancakes my gluten-free family has ever had. We love it.

      • Thank you so much Alicia! And thank you for letting me know your adjustments, I will try adding the 1/4 C of coconut flour that next time!

        -Cassidy

      • Jana

        Thank you for the tip Alicia. I made the Cassava flour recipe as suggested but it was too watery for my liking. I thought ¼ cup coconut flour might be too much but they turned out amazing. The texture of the Cassava flour and coconut flour blend was spot on. I’m still not too crazy about the taste of the Cassava flour but maple syrup helps. And it hands down beats the texture of coconut flour. I’ve been on a histamine intolerance diet for a little over a month. As a weekly pancake eater I’ve tried almost every grain free, nut free, dairy free recipe out there. Luckily I’ve been able to reintroduce eggs without any symptoms so I can’t say how the recipe would work with an egg substitute. Next time I’ll try adding alcohol free vanilla extract. Oh and I substituted maple syrup for the honey because honey isn’t HIT friendly.

  6. Sheree Gossling

    I have an allergy to tapioca and have read conflicting reports about Cassava flour and if I can eat it or not. What is your opinion on what you know. And I realize it is only your opinion 🙂

    • Hi Sheree! I really don’t know if you can eat it or not. I don’t know if this helps or not, but they are both made from the cassava root but tapioca flour is the bleached and extracted starch and the cassava flour is the whole food 🙂

      -Cassidy

  7. Allison

    i need some help! Haha my pancakes (cassava flour only) turned out gummy. What do you do to fix that? There very thick

      • Hi Allison! I’m sorry the pancakes were too thick and turned out gummy, I haven’t had that problem? 🙁 You can add additional non-dairy milk to the batter to thin the pancakes as needed and that would probably help. Sorry again!!!

  8. Donna

    I’m just wondering, why the vinegar? Does it make them fluffier? Can you taste it? Also, do you think it would be beneficial to soak the flour overnight to reduce any lectins? Thanks! !

    • Hi Donna, I add the vinegar to make “buttermilk” which makes them fluffier and you can’t taste the vinegar at all 🙂 … I’ve never soaked my flour so I can’t give you any advice about soaking or how the pancakes would turn out, sorry!!! If you make them let me know how you like them!

      -Cassidy

  9. Shanna

    Our FAVORITE pancakes! Thank you for sharing. I’m making them again right now. I just put all the ingredients into my blender. So quick, easy, and delicious.

  10. JUlie T.

    I read on another site concerning the use of cassava to replace wheat flour. The advice given was to weigh the amount of wheat flour and then use that weight for the cassava. SInce my hubby still uses wheat flour, I can get away with weighing it. We are going to try the pancakes for dinner tonight. What can I say? It’s snowing out and I want comfort food. This will be my first foray into cassava since being diagnosed with celiac disease in June.

  11. Victor

    I made the coconut flour/tapioca flour recipe, and the pancakes turned out perfect and very tasty. I used cider vinegar for the white vinegar and culinary coconut milk for the non-dairy milk. Great with maple syrup.

  12. Amanda

    I just made the cassava flour version this morning for my teens who have recently (by their request for different reasons) taken gluten and dairy out of their diets. The pancakes were perfect and everyone was so excited! The recipe made 15 (1/4 cup) pancakes and they disappeared quickly! I think we’ll try the coconut flour version next week! Thank you!

  13. Christine

    Just made the pancakes this morning. When at first I flipped them over in the pan, they felt super dense, and I was worried about how they might taste. But, while they are “sturdy,” they are also quite light.

    The flavor is interesting. Not bad, just different. I quite enjoyed them, and will likely make them again. I might try whipping the egg whites separately, and folding in as the last step, to see if that makes them a little lighter.

      • Christine

        An update: I made the cassava pancakes again today, and followed the directions verbatim. Only this time, I didn’t cook them as long.

        Fluffy and delicious! 🙂

  14. Terri

    I have never had a total disaster recipe until I tried the cassava four pancake recipe WITH gelatin eggs as a substitute. Stuck to the bottom of the pan, as I tried to scrape it, it became sticky ball of gloop. Wow. Totally chemistry change right before my eyes. Unless you have any advise, I guess I’ll have to wait until I can reintroduce eggs back into my diet. Thanks. (I’m giving 5 stars bc I hate when ppl give a poor rating based on their altered, not-the-same recipe as I did with the eggs.)

    • Oh no Terri, I’m so sorry!!!! Thanks for letting me know that the gelatin eggs didn’t work, but again, I’m really sorry 🙁

      XO,
      Cassidy

      P.S.- thanks for not giving it a low rating because the gelatin eggs didn’t work!

  15. Erik

    Hey Cassidy,

    the recipe is terrific. Texture and Taste of the pancakes are perfect. Thank you very much for sharing it.

    Regards

    Erik

  16. Christine

    I made the cassava flour recipe with a couple tweaks:
    Some arrowroot instead of all cassava flour
    apple cider vinegar
    cooked in a mix of coconut oil and bacon grease
    add cinnamon

    They were delicious!

  17. Jo

    We made the coconut flour pancakes this morning, and they were great! I used canned coconut milk, but I think I will try almond milk next time as they were very thick, but still delicious.

  18. Sasha Goodwin

    I really liked this recipe. Had a slight “eggy” taste that reminded me of french toast, but I still liked it. My 12 year-old son also was a fan and I would make this again. Thanks!!

  19. A G F

    18$ for a small bag too rich for my budget. 🙁 However, I don’t eat a lot of bread/buns/pasta/cake etc. So when I do I just get a brand I can understand every ingredient. Even then I only eat a small portion. Good thing we are not pancake ppl, though I love a good crepe- which is super ez to make healthy with standard ingredients. Thanks for your recipes and ‘testing”.

  20. Heather S.

    My only change was apple cider vinegar for vinegar. It ended up as a total gooey mess, I am on the hunt for a different recipe. Not sure what went wrong :/ I do live at high altitude but that usually leaves things dryer, not “gooier”.

    • Hi Heather, again I’m so sorry these didn’t work for you. I assume your problem was with the cassava flour pancakes. After many reader comments, feedback, and me experimenting with them, I’ve found that additional flour takes care of the problem. I don’t know why sometimes they are fluffy and sometimes they seem gummy but I’ve updated the recipe to ensure a perfect pancake every time. Sorry again.

      -Cassidy

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