These gluten-free and paleo cassava flour Pancakes are big, soft, tender, and super fluffy! Plus, they can be made ahead and stored in the freezer for a quick and easy breakfast on the go!
Many paleo pancakes are thin, eggy, and lack something to be desired. But you will fall in love with pancakes all over again after you try these cassava flour pancakes!
They are big, soft, fluffy, and everything you would dream a pancake would be!
And if you're looking for more breakfast recipes, I think you'll love these paleo biscuits, green breakfast smoothies, glazed donuts, gluten-free pancakes, and big, soft cinnamon rolls!
Or if you watch your carbs, be sure to check out these keto coconut flour pancakes!
Frequently asked questions
Cassava flour is a gluten-free, paleo, nut-free, and AIP-compliant flour made from a yucca plant, a starchy root vegetable. It has a fine texture and is similar to wheat flour.
In my experience, cassava flour tastes like regular wheat flour, just a bit stronger.
No, cheaper quality brands do not yield consistent results! If you have a problem with the recipe, it is most likely the brand of cassava flour you are using. I only recommend Otto's Naturals and Bob's Red Mill brands.
How to use cassava flour
Many people claim that cassava flour is a 1:1 replacement for white flour, so I did some experimenting, and here are my results...
In all of my experiments, I 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.
So while it may not be an exact substitute for wheat flour, it's the closest thing I have found! It's easy to work with, tastes similar to regular flour, and doesn't require a lot of experimenting or substitutions to work!
🔪 Easy instructions
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, Besti, 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.
Step #2: In a separate bowl, whisk together some eggs, avocado or coconut oil, non-dairy milk (I used almond milk), honey, apple cider vinegar, and pure vanilla.
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.
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.
Flip and cook until the bottom is nicely browned. Repeat with the remaining pancakes.
Serving suggestions
My favorite way to serve these is with butter (can use non-dairy butter or ghee), pure maple syrup, berries, and coconut whipped cream!
However, here are some other fun topping recipes you may also like.
- Churro: Add some cinnamon to the batter, then top them with coconut whipped cream and additional cinnamon with coconut palm sugar, or any granulated sweetener you prefer.
- Chocolate: Top with coconut whipped cream and drizzle with Keto Chocolate Syrup and/or paleo-friendly chocolate chips, I love the Enjoy Life brand!
- Caramel: Top with coconut whipped cream and drizzle with Sugar-Free Salted Caramel Sauce (the post has instructions on how to make dairy-free caramel sauce if needed).
- Raspberry: Top with whipped cream and drizzle with Keto Raspberry Sauce.
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 only recommend Otto's Cassava Flour or Bob's Red Mill. Other brands may lend different results.
- Coconut flour is very unique and cannot be substituted.
Troubleshooting
If you're having problems with your pancakes, or the batter doesn't seem right, here are a few tips:
- The batter seems too thick: Add more non-dairy milk. The batter should be thick, but pourable. For a visual, look at the pictures above 👆
- The batter seems too thin: Wait a few minutes to give the flour time to absorb into the liquid. If it's still too thin, add an additional 1 to 2 Tablespoons of cassava flour.
- The pancakes aren't fluffy: 1) Be sure your baking powder isn't expired. You can check your baking powder by putting about a teaspoon in a shot glass of water. If it immediately fizzes, it's good. If it takes a while, you need new baking powder. 2) The batter was too thin.
- They are undercooked in the middle: Cook them longer, or slightly turn up the heat. This could also mean that the batter is too thin.
- They are burned on the outside but undercooked in the middle: The heat is too high.
💭 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 need 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!
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📖 Recipe
Cassava Flour Pancakes
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)
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
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 only recommend Otto's Cassava Flour or Bob's Red Mill. 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
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
P says
I just found this recipe as I’m always looking for new ways to improve my pancake game. They turned out great, My family is vegan so we swapped out the egg for banana and my child loved it. We didn't have coconut flour on hand at the time so had to use oat which was perfectly fine. The leftovers we baked in the mini muffin tin and added a bit of carrot baam snack time was a hit. Thanks for the recipe.
Cassidy says
YAY, I'm so happy you liked them!!! And thanks for letting me know of your substitutions, I'm glad they worked, it sounds delicious 😋
XO,
Cassidy
Natasha Cote says
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.
Cassidy says
Thank you, Natasha! I'm so happy you liked them 😃
XO,
Cassidy
Missy says
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.
Missy says
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!
Cassidy Stauffer says
Thank you Missy, I'm so happy you liked them 😍
XO,
Cassidy
Jennifer says
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. 🙂 🙂
Cassidy Stauffer says
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
Jennifer says
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.
Cassidy Stauffer says
Yeah, flax eggs can sometimes make things mushy, thanks for letting me know!!!
XO,
Cassidy
Carrie says
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!
Cassidy Stauffer says
This makes me SO happy, thank you! I'm excited you like them 🙂
XO,
Cassidy
Jeannette Darnell says
This was so good! I'm shook at the fluffyness! Thank you! I just discovered Cassava pasta too! It's amazing!!!
Cassidy Stauffer says
Thank you, I'm so happy you liked them 🙂 ...I just found cassava pasta too!!
XO,
Cassidy
Lisa Petric says
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.
Cassidy Stauffer says
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
Swarna says
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. 💜
Cassidy Stauffer says
Oh my goodness, thank you for such a nice review!!!! I'm so happy your son liked them 😍😍
XO,
Cassidy
S Wall says
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!
Cassidy Stauffer says
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