• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cassidy's Craveable Creations logo

  • Recipes
  • Start Keto
  • Meal Plans
  • Login
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Start Keto
  • Meal Plans
  • Login
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Start Keto
    • Meal Plans
    • Login
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Paleo

    Cassava Flour Pancakes

    Published: Apr 6, 2015 Updated: Jan 27, 2021 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image of cassava flour pancakes with text

    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!

    stack of cassava flour pancakes with strawberries and maple syrup
    stack of cassava flour pancakes with strawberries and maple syrup.

    I've been obsessed with making pancakes lately! While I have some Keto Coconut Flour Pancakes that I love, I really wanted a nut-free version. That's where these grain-free cassava flour pancakes come in!

    They are big, soft, fluffy, and everything you would dream a pancake would be!

    And if you're looking for more gluten-free paleo breakfast recipes, I think you'll love these paleo biscuits, green breakfast smoothie, glazed donuts, and big, soft cinnamon rolls!

    Or Gluten-Free Palate's Gluten-Free Pancakes look delicious too!

    Jump to:
    • Cassava flour
    • Replacing wheat flour with cassava flour
    • 🔪 Easy instructions
    • Storage
    • Substitutions
    • 💭 Top tips
    • 📖 Recipe
    • 💬 Comments

    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, which 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 using 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 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 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, you need to add coconut flour, tapioca flour, or flaxseed to give the recipe some stretch 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 it 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

    dry ingredients in large white bowl.
    dry ingredients in a large white bowl.

    Step #1: Start by whisking together sifted or well-stirred cassava flour, coconut flour, baking soda, baking powder, and sea salt in a large bowl.

    💭 Tip: 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.

    wet ingredients in bowl with whisk.
    wet ingredients in a bowl with a whisk.

    Step #2: In a separate bowl, whisk together some eggs, avocado or coconut oil, non-dairy milk, honey, apple cider vinegar, and pure vanilla.

    pancake batter in bowl.
    pancake batter in a bowl.

    Step #3: 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.

    pancake cooking in cast iron skillet before flipping.
    pancake cooking in a cast iron skillet before flipping.

    Step #4: Cook the cassava pancakes.

    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 the 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 gluten-free pancake and the bottom is nicely browned.

    flipped pancake in skillet.
    flipped pancake in a skillet.

    Flip and cook until the bottom is nicely browned. Repeat with the remaining pancakes.

    pouring syrup over cassava pancakes.
    pouring syrup over a stack of cassava pancakes.

    Step #5: Serve with butter (can use non-dairy butter or ghee), pure maple syrup, and berries if desired.

    Storage

    • Store: Leftovers can be stored, covered, in the fridge for up to 5 days, or frozen for 1 to 2 months.
    • Freeze: Freeze for up 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.
    • Reheat From Frozen: 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 them in a single layer on a cookie sheet and cover them 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!

    Substitutions

    • I have only tested this recipe with Otto's Cassava Flour. Other brands may lend different results.
    • Coconut flour is very unique and cannot be substituted.

    💭 Top tips

    • When measuring cassava flour, 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 on the recipe card. Then, just add more as needed. I usually use right at 1 cup. The batter should be thick, yet pourable.
    • 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.

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    stack of cassava flour pancakes with strawberries and maple syrup

    Cassava Flour Pancakes

    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!
    4.64 from 88 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 8 pancakes
    CALORIES :160kcal
    CARBS :18g
    FIBER :2g
    Author: Cassidy Stauffer

    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 teaspoon Pure Vanilla
    • 3 large Eggs
    • ¾ Cup Non-Dairy Milk - + more as needed, see notes below
    • 1 teaspoon White or Apple Cider Vinegar
    • 3 Tbsp. Coconut Oil - melted (or avocado oil)
    Prevent your screen from going dark

    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.

    Add Your Own Notes

    Click here to add your own private notes.

    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!
    • I recommend sifting (or at least thoroughly stirring) the cassava flour 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

    Serving: 1pancake | Calories: 160kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 193mg | Potassium: 60mg | Fiber: 2g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

    More Dairy Free And Paleo Recipes

    • Keto Whole Roasted Chicken With Herbed Butter Jus (Sauce)
    • Keto Sugar Cookies With Icing
    • Low-Carb Berry Dump Cake
    • Best Keto Brownies - Easy & Ultra Fudgy
    2.3K shares
    • 216

    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Natasha Cote says

      December 18, 2022 at 3:18 pm

      I made this recipe it was fabulous. I didn’t miss regular flour at all. This is my go to from now on. I added a touch of lemon zest to my recipe.

      Reply
      • Cassidy says

        December 19, 2022 at 2:01 pm

        Thank you, Natasha! I'm so happy you liked them 😃

        XO,
        Cassidy

        Reply
    2. Missy says

      March 21, 2022 at 1:18 pm

      Ohh, I forgot to add that I used monk fruit sugar instead of the honey since my husband is staying away from extra sugars. It was a great substitute.

      Reply
    3. Missy says

      March 21, 2022 at 1:15 pm

      5 stars
      Loved it. The salt was a must. It helped it taste great, especially since I am not a heavy salt eater. I ended up adding a decent amount of almond milk to smooth out the batter and it worked great. They taste very close to regular pancakes, and you can certainly taste the coconut flavor, and it is actually quite nice. Thank you!

      Reply
      • Cassidy Stauffer says

        March 21, 2022 at 1:27 pm

        Thank you Missy, I'm so happy you liked them 😍

        XO,
        Cassidy

        Reply
    4. Jennifer says

      February 20, 2022 at 6:11 pm

      5 stars
      OMG! I have had some epic glulten-free/nut-free pancake fails lately. I was ready to give up altogether on pancakes, but my friend encouraged me to keep going.
      So glad I did and that I found this recipe!! It's PERFECT and sooooooo yummy!

      I used 2 duck eggs and a flax egg instead of regular eggs (I can't do chicken eggs, but duck eggs have been okay.) Also used coconut milk (from a carton, not a can.) Turned out delicious!! 😋😋

      I had a rough week emotionally and somehow eating these pancakes made everything right in my world again.

      Thank you, Cassidy, for the difference you made in my life today. 🙂 🙂

      Reply
      • Cassidy Stauffer says

        February 21, 2022 at 1:59 pm

        YAAAYYY, thank you!!! I'm so happy you liked the pancakes and they helped you out😍 ...and thanks for letting me know that duck eggs and a flax egg work!

        XO,
        Cassidy

        Reply
      • Jennifer says

        March 21, 2022 at 11:24 am

        FYI--I did try the recipe again with only flax eggs because I was out of eggs. It didn't work as well--the pancakes were a bit mushy inside no matter how long I cooked them.
        I think the best ratio is 2 regular/duck eggs to 1 flax egg.

        Reply
        • Cassidy Stauffer says

          March 21, 2022 at 1:36 pm

          Yeah, flax eggs can sometimes make things mushy, thanks for letting me know!!!

          XO,
          Cassidy

    5. Carrie says

      June 10, 2021 at 12:49 pm

      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!

      Reply
      • Cassidy Stauffer says

        June 10, 2021 at 1:41 pm

        This makes me SO happy, thank you! I'm excited you like them 🙂

        XO,
        Cassidy

        Reply
      • Jeannette Darnell says

        October 02, 2021 at 2:32 pm

        5 stars
        This was so good! I'm shook at the fluffyness! Thank you! I just discovered Cassava pasta too! It's amazing!!!

        Reply
        • Cassidy Stauffer says

          October 03, 2021 at 12:50 pm

          Thank you, I'm so happy you liked them 🙂 ...I just found cassava pasta too!!

          XO,
          Cassidy

    6. Lisa Petric says

      April 18, 2021 at 2:35 pm

      5 stars
      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.

      Reply
      • Cassidy Stauffer says

        April 19, 2021 at 10:11 pm

        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

        Reply
    7. Swarna says

      March 31, 2021 at 11:39 pm

      5 stars
      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. 💜

      Reply
      • Cassidy Stauffer says

        March 31, 2021 at 11:54 pm

        Oh my goodness, thank you for such a nice review!!!! I'm so happy your son liked them 😍😍
        XO,
        Cassidy

        Reply
    8. S Wall says

      March 31, 2021 at 3:43 pm

      5 stars
      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!

      Reply
      • Cassidy Stauffer says

        March 31, 2021 at 11:52 pm

        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

        Reply
    9. Justine Silva says

      March 07, 2021 at 5:53 pm

      5 stars
      The BEST gluten free pancakes I have made so far, and my kids agree 100%.

      Reply
      • Cassidy Stauffer says

        March 08, 2021 at 1:46 pm

        Thank you SO much!! I'm excited you and your kids like them so much, this makes my day 😍😍

        XO,
        Cassidy

        Reply
    10. kate says

      December 23, 2020 at 12:59 pm

      5 stars
      added chocolatechips....big hit with all my boys (and myself)!

      Reply
    11. Laura says

      September 03, 2020 at 3:59 pm

      5 stars
      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😊

      Reply
      • Aileen says

        December 05, 2020 at 3:55 pm

        5 stars
        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.

        Reply
        • Cassidy Stauffer says

          December 06, 2020 at 2:57 pm

          I'm glad it still worked for you!! ...Yeah, it's a pretty forgiving recipe 🙂

          -Cassidy

    12. Ann says

      August 30, 2020 at 2:46 pm

      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!!

      Reply
      • Cassidy Stauffer says

        August 31, 2020 at 12:27 pm

        Wow Ann, I'm so happy they turned out - even with all your substitutions!! Thanks so much for sharing 🙂

        -Cassidy

        Reply
    13. Sheeda says

      August 16, 2020 at 4:55 pm

      5 stars
      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 😊

      Reply
      • Cassidy Stauffer says

        August 17, 2020 at 1:07 pm

        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

        Reply
    14. Sara Brown says

      June 18, 2020 at 3:31 pm

      5 stars
      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!

      Reply
      • Cassidy Stauffer says

        June 18, 2020 at 3:55 pm

        Thank you, Sara!! I'm so happy you liked them 😀

        -Cassidy

        Reply
    15. Caroline says

      May 16, 2020 at 6:01 pm

      5 stars
      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.

      Reply
      • Cassidy Stauffer says

        May 17, 2020 at 1:01 pm

        Thank you so much Caroline! We think these taste like the read-deal too, they're one of our favorites ?

        -Cassidy

        Reply
    « Older Comments

    Primary Sidebar

    Head Shot Of Cassidy Stauffer

    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

    Trending Recipes

    • Keto Meatball Soup {Whole30 & Paleo}
    • Easy Homemade Whole30 Mayonnaise {Paleo & Dairy Free}
    • Easy Keto Glazed Salmon
    • Perfectly Cooked Shredded Chicken In The Instant Pot Or Oven
    • No-Oats Low-Carb Keto Oatmeal
    • Keto Tortilla Recipe With Almond Flour - Soft & Flexible
    • Keto Cornbread Or Muffins With Almond And Coconut Flour
    • Low-Carb Keto Hot Chocolate Mix

    Footer

    • Login
    • Logout

    Footer

    ↑ back to top ↑

    About/Contact

    • Privacy Policy
    • Disclosures
    • Contact
    • About Me

    Keto Resources

    • Start A Keto Diet
    • Keto Calculator
    • Keto Breads E-Book
    • Recipes
    • Watch My Web Stories!

    Cassidy's Craveable Creations BBB Business Review
    "as seen in" image

    Copyright @ 2023 Cassidy's Craveable Creations

    2.3K shares
    • 216