These gluten-free and paleo cassava flour Pancakes are big, soft, tender, and fluffy. They can be made ahead and time and stored in the freezer for a quick and easy breakfast on-the-go!
*Note-This recipe was slightly updated on March 7th, 2020.
I've been obsessed with making pancakes lately! While I have some Almond Flour Pancakes that I love, I really wanted a nut-free version. That's where these cassava flour pancakes come it!
They are big, soft, fluffy, and everything you would dream a pancake would be!
Cassava flour
Cassava flour is gluten-free, paleo, nut-free, and AIP compliant. Also, many people say it can be used as a 1:1 replacement for wheat flour - WWHHAAT!?!
To test it out, I decided to buy Otto' s Naturals, because they claim that their flour is different than other brands. They say it isn't gritty and doesn't have as strong of a taste.
So does it live up to its claims? 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.
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 does it taste, and can it be used just like wheat flour as a 1:1 replacement?
While it does taste like regular flour, the taste is noticeably stronger. It's not necessarily bad, just a bit stronger. And what about using it just like wheat flour?
Replacing wheat flour with cassava flour
I tested many recipes trying to use cassava flour as a replacement for wheat flour and I always 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.
This means that when measuring by volume - the way I usually do - there can be a significant weight difference.
When measuring with cups, you'll need to reduce the amount by about 25%.
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 flour to the recipe to give it some stretch and softness.
Or, depending on the recipe, I'll add ground flaxseed to help give it a "bready" flavor with stretch.
For these cassava flour pancakes, I added coconut flour to give them extra fluff and softness.
Another problem I've had with it is that it occasionally yields gummy results.
I think this is due to the cassava settling in the bag. This is important because if you scoop it out of the bag after it's settled, you're getting way more flour than if you stir it or sift it first.
1 cup of cassava flour that is scooped is 6 oz, while 1 cup that has been sifted is 5 oz. - that's a pretty big difference!
To fix this, I recommend thoroughly stirring the flour or sifting before using it. Then, spoon the flour into the measuring cup instead of scooping it in and level it off with the back of a knife.
This ensures that you're getting the correct amount of flour and that the recipe will not turn out gummy.
🔪 Easy instructions
Start by whisking together sifted or well-stirred cassava flour, coconut flour, baking soda, baking powder, and sea salt in a large bowl.
A word of caution: not all coconut flours are the same! Some are much more absorbent than others. Because of this, I recommend using either Bob's Red Mill or Arrowhead Mills. These are two brands I know will work well.
If you do need to buy another brand, make sure it's soft and fluffy and not gritty. However, I cannot guarantee the results.
In a separate bowl, whisk together some eggs, avocado or coconut oil, non-dairy milk, honey, apple cider vinegar, and pure vanilla.
Stir the wet ingredients into the dry. If the batter is too thick, add more non-dairy milk as needed. I usually end up using right at 1 cup.
The batter should be thick, yet pourable.
Heat a skillet or griddle over medium/medium-low heat and add a small amount of oil if needed.
Don't be tempted to turn up heat higher! Otherwise, the outside will brown before the centers are cooked through. And no one wants an uncooked pancake!
Add about ⅓ cup of batter to the skillet and spread using the back of a spoon.
Cook for 2 to 3 minutes, or until there are bubbles in the center of the pancake and the bottom is nicely browned.
Flip and cook until the bottom is nicely browned. Repeat with the remaining pancakes.
Serve with butter (can use non-dairy butter or ghee), pure maple syrup, and berries if desired.
How to store and reheat pancakes
Leftovers can be stored, covered, in the fridge for up to 5 days or frozen for 1 to 2 months.
To freeze, place in a freezer-safe baggie with a piece of parchment paper between each pancake to keep them from sticking together.
To reheat frozen pancakes in the microwave, heat for about 20 seconds per pancake, or until heated through.
If you prefer to bake them, place in a single layer on a cookie sheet and cover with foil. Then, bake at 350 degrees for 8 to 10 minutes, or until heated through.
They can also be toasted, just be sure to watch them so they don't get crispy!
💭 Top tips
- A problem I've had with cassava flour is that it occasionally yields gummy results. I think this is due to the cassava settling in the bag. This is important because if you scoop it out of the bag after it's settled, you're getting way more flour than if you stir it or sift it first. 1 cup of cassava flour that is scooped is 6 oz, while 1 cup that has been sifted is 5 oz. - that's a pretty big difference! To fix this, I recommend sifting (or at least thoroughly stirring) before using it. Then, spoon the flour into the measuring cup instead of scooping it in and level it off with the back of a knife. This ensures that you're getting the correct amount of flour and that the recipe will not turn out gummy.
- I've noticed cassava flour is very finicky. Some people are needing more liquid than others to achieve a perfect pancake consistency. Because of this, I only put ¾ cup of non-dairy milk in the recipe card. Then, just add more as needed. I usually use right at 1 cup. The batter should be thick, yet pourable.
- I have only tested this recipe with Otto's Cassava Flour. Other brands may lend different results.
- Do not turn the heat up too high! If the heat is too high, they will burn on the outside before the center is cooked through.
Looking for more gluten-free breakfast recipes?
You may enjoy my Easy Blender Waffles, "Buttermilk" Biscuits or Gluten-Free Palate's Gluten-Free Pancakes. Or, if you're looking for keto pancakes, check out my Keto Breads Cookbook!
*Note, this post used to have two recipes on it, however, I've given the other recipe it's own page! Here's the link to the other coconut flour pancake recipe.
If you’ve tried these Paleo & Nut Free Cassava Flour Pancakes or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Cassava Flour Pancakes {Paleo, Nut, & Gluten-Free}
Ingredients
- Avocado Oil or Coconut Oil - for greasing pan, as needed
- 1 cup Otto's Cassava Flour (5 oz) - see notes below
- ¼ cup Coconut Flour
- ½ tsp. Baking Powder
- ¼ tsp. Baking Soda
- ½ tsp. Sea Salt
- 2 Tbsp. Honey
- ½ tsp Pure Vanilla
- 3 large Eggs
- ¾ Cup Non-Dairy Milk - + more as needed, see notes below
- 1 tsp White or Apple Cider Vinegar
- 3 Tbsp. Coconut Oil - melted (or avocado oil)
Instructions
- Heat a griddle or pan over medium/medium-low heat.
- Melt the coconut oil and set aside.
- In a large bowl, whisk together the cassava flour, coconut flour, baking powder, baking soda, and sea salt.
- In a separate bowl, whisk together the honey, vanilla eggs, non-dairy milk, and vinegar.
- Stir the wet ingredients into the dry, then stir in the coconut oil. The batter should be thick but pourable. If the batter is too thick, add additional non-dairy milk, 1 Tbsp. at a time, until desired consistency. It seems to be different for everyone, but I usually end up using right at 1 cup of non-dairy milk.
- Add about ½ - 1 tsp. of oil to the pan or griddle, if needed, and pour in ⅓ cup of batter.
- Gently spread out the batter with the back of a spoon so it's not too thick. Cook for 2 to 3 minutes, or until there are bubbles in the center of the pancake and the bottom is nicely browned.
- Flip and cook until cooked through and the other side is browned as well. Set aside and repeat with remaining pancakes.
Notes
- A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
- 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).
- Leftovers can be stored, covered, in the fridge for up to 5 days or frozen for 1 to 2 months. To freeze, place in a freezer-safe baggie with a piece of parchment paper between each pancake to keep them from sticking together. To reheat frozen pancakes in the microwave, heat for about 20 seconds per pancake, or until heated through. To bake, place in a single layer on a cookie sheet and cover with foil. Then, bake at 350 degrees for 8 to 10 minutes, or until heated through. They can also be toasted, just be sure to watch them so they don't get crispy!
- A problem I've had with cassava flour is that it occasionally yields gummy results. I think this is due to the cassava settling in the bag. This is important because if you scoop it out of the bag after it's settled, you're getting way more flour than if you stir it or sift it first. 1 cup of cassava flour that is scooped is 6 oz, while 1 cup that has been sifted is 5 oz. - that's a pretty big difference! To fix this, I recommend sifting (or at least thoroughly stirring) before using it. Then, spoon the flour into the measuring cup instead of scooping it in and level it off with the back of a knife. This ensures that you're getting the correct amount of flour and that the recipe will not turn out gummy.
- I've noticed cassava flour is very finicky. Some people are needing more liquid than others to achieve a perfect pancake consistency. Because of this, I only put ¾ cup of non-dairy milk in the recipe card. Then, just add more as needed. I usually use right at 1 cup. The batter should be thick, yet pourable.
- I have only tested this recipe with Otto's Cassava Flour. Other brands may lend different results.
- Do not turn the heat up too high! If the heat is too high, they will burn on the outside before the center is cooked through.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Yes yes and yes!! My year long journey for the best paleo, gluten free pancake ends here. My family has endured a many of “pancake fails” and they were almost as thrilled about this find as I was. I did reduce the honey to 1 Tbls and added 1 Tbls of liquid erythritol and it great. Thank you so much for sharing this recipe and keep em coming!
This makes me SO happy, thank you! I'm excited you like them 🙂
XO,
Cassidy
Made these for Sunday morning breakfast. They were very yummy. I found this recipe in the middle of doing a reset so I had to wait until I reintroduced eggs to try it. Since I can never leave a recipe alone, I separated the eggs, whipped the egg whites, doubled the amount of coconut milk, then folded the egg whites in. I always separate my egg whites when making pancakes. It creates an even lighter and fluffier pancake.
I'm wondering what would happen if I put half the amount of honey in. That's a lot of grams of sugar. I'm crazy sensitive to sugar. It's a huge inflammation trigger for me.
Yummy, I'll have to try them with whipped egg whites! I'd imagine using only half of the honey would be fine. You may just need to slightly add more non-dairy milk ...If you're looking for a low sugar pancake recipe, you might want to also check out my keto coconut flour pancakes 🙂
I'm so happy you liked them!!!
XO,
Cassidy
Hi Cassidy,
Thanks a lot for sharing this wonderful pancake recipe! It’s a hit and my son gave it a 10/10 and I’m beyond happy to see the look on his face after he took his first bite! Followed your recipe exactly as it is and added 2 tbsp of collagen for extra protein. I am one of those people who is not fond of writing reviews but I feel compelled to write to you and thank you for this sharing this free recipe which was tried and tested! I so very much appreciate bloggers like you and the least I could do from benefiting a wonderful recipe, is to say thank you. Thanks again and god bless! This will be my go to recipe for my 10yr son who is gluten and nuts sensitive. 💜
Oh my goodness, thank you for such a nice review!!!! I'm so happy your son liked them 😍😍
XO,
Cassidy
Just discovered this for my gluten intolerant daughter....these are the best pancakes ever! So light and fluffy and they cook up perfectly every time. QUESTION: can you make waffles with this batter? Or does it need more coconut oil? Anyone out there tried this yet? Thanks!
Oh, thank you so much!!! I've never tried making them as waffles so I'm just not sure. I do know that waffles need slightly more fat, so I'd imagine just a bit more coconut oil would work or I've successfully added 2 Tbsp of almond butter to my keto pancakes to make them into waffles. Sorry I couldn't be of more help!!! If you try it please come back and let me know how it went!
XO,
Cassidy
The BEST gluten free pancakes I have made so far, and my kids agree 100%.
Thank you SO much!! I'm excited you and your kids like them so much, this makes my day 😍😍
XO,
Cassidy
added chocolatechips....big hit with all my boys (and myself)!
Best paleo pancakes I’ve made! Followed the recipe exactly the first time I made them. Today, I added some cinnamon and nutmeg and they’re seriously so good! Light and fluffy with a hint of fall. Off to explore the rest of your site to see what else I can whip up! Thanks for sharing your amazing skills with the rest of us😊
I accidentally put in 1 3/4 cup almond milk instead of 3/4 cup and they still turned out great! My family loved them so I'll probably keep the amount of almond milk the same the next time I make them.
I'm glad it still worked for you!! ...Yeah, it's a pretty forgiving recipe 🙂
-Cassidy
Wow, what a great recipe, but I wasn’t sure how it would turn out as we had returned from a long trip and our cupboard was bare. So I had to make several substitutions. No coconut flour so used 1/4 cup arrowroot, no eggs, so used dehydrated ones, added 1 tsp cinnamon and then because of changes i had to use a whole can of coconut milk (my last) plus some water. Amazingly they still came out delicious and my husband (always suspicious of my GF concoctions) though they were a winner. Oh, and I made waffles, not pancakes. This is my go to recipe from now on. Can’t wait to try it with the right ingredients! Thanks!!
Wow Ann, I'm so happy they turned out - even with all your substitutions!! Thanks so much for sharing 🙂
-Cassidy
These were awesome!!! Definitely do the sifting...it was so worth it. I’m going to look through your other recipes now that I’ve tried this one. You’ve got a fan 😊
Oh my goodness, thank you so much!!! I'm so happy you liked them 😍 I hope you like my other recipes as well - if you ever have any feedback please let me know!
-Cassidy
These were delicious and perfect for either breakfast or snacking when you need a little treat. I added extra almond milk, and just spread the batter well. Loved them! Thank you!
Thank you, Sara!! I'm so happy you liked them 😀
-Cassidy
Excellent! I’m on Plant Paradox and have been using their recipes but this one is the best! It’s the most like a wheat flour pancake that I’ve found. Thank you! I miss a carb breakfast.
Thank you so much Caroline! We think these taste like the read-deal too, they're one of our favorites ?
-Cassidy