Both of these Nut Free and Paleo Pancakes are big, soft, tender, and fluffy. One is made with coconut flour and one is made with cassava and coconut flour.

Coconut Flour Pancakes

Paleo Pancakes

I have been obsessed with making paleo pancakes lately! I have Paleo Almond Flour Pancakes that I love and make regularly, but I really wanted a nut-free version.

I’ve spent 4 months perfecting both of these recipes and I’m so excited to share them with you! Both of these nut-free and paleo pancakes are big, fluffy, soft, and absolutely delicious. One is made with coconut flour and one with coconut and 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 last subheading 🙂

cassava flour pancakes

cassava flour

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. From my research, it sounded too good to be true! Not only is it Paleo, nut-free, and AIP compliant, but many articles I read said it can be used as a 1:1 replacement for wheat flour – WWHHAAT!?!

Ottos Cassava Flour

To test it out, I decided to buy Otto’ s Naturals, because they claim that their flour is different than other brands because it isn’t gritty and doesn’t have as strong of a taste – even though it costs $18 for a 2 Lb bag! If their claims are accurate, though, I can justify spending the money. Plus, they now sell it at my local health food store so I don’t have to pay to ship – YAY!

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. 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 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 stronger and noticeable. And what about using it just like wheat flour?

Cassava Flour As A Replacement For Wheat Flour

I tested many recipes trying to use cassava flour as a replacement for wheat flour and almost every time 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. Because of this, when converting a recipe I like to start with 3/4 C of cassava per cup of wheat flour 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.

I would still give the flour an ‘A’, though, 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.

Back To The Pancakes!!!!

These paleo 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?

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 recipes, check out my Keto Breads Cookbook!

(pssstt…. if you want my keto pancake recipe, just sign up for my newsletter and you’ll get it for free!!!!)

Expert Tips

• Cassava Flour is very affected by the weather, the way it’s measured, the brand, etc. Because of this, the same recipe will produce inconsistent results. Some people will get a perfect batter consistency while others will end up with a thin batter resulting in a less-than-ideal texture. Because of this, I added coconut flour to the cassava flour version making the batter thick. Then, just use milk as needed to thin it out to a good pancake consistency (on the thicker side). This way, everyone will get a perfect pancake every time. The amount of milk needed varies greatly from person to person.
• I have only tested this recipe with Otto’s Cassava Flour. Other brands may lend different results.
• Leftovers can be stored in the refrigerator up to 5 days or in the freezer with a piece of parchment paper between each pancake up to 2 months.
• Do not turn the heat up too high! These cook perfectly over medium-low heat. If the heat is too high, they will burn on the outside before the center is cooked through.
• 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.

If you’ve tried either of these Paleo & Nut Free Pancakes or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!

Pancakes - Paleo & Nut Free

Both of these Nut Free and Paleo Pancakes are big, soft, tender, and fluffy. One is made with coconut flour and one is made with a combination of cassava and coconut flour.

4.54 from 60 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 -8 pancakes

Calories: 218kcal

Author: Cassidy Stauffer

Ingredients

Coconut Flour Pancakes:

• oil for greasing pan
• 4 large eggs large
• 3 Tbsp coconut oil melted
• 1 tsp. vanilla
• 3 T honey
• 1/4 C tapioca flour
• 1/3 C + 1 Tbsp. coconut flour
• 1/4 C non-dairy milk
• 1/4 tsp. distilled white vinegar
• 1/4 tsp. baking soda
• 1/2 tsp. grain free baking powder*
• 1/4 tsp. sea salt

Cassava Flour Pancakes:

• oil for greasing pan
• 1 Cup cassava flour stir before measuring
• 1/4 Cup coconut flour
• 1/2 tsp. grain free baking powder*
• 1/4 tsp. baking soda
• 1/2 tsp. sea salt
• 2 Tbsp. honey
• 1/2 tsp pure vanilla
• 2 large eggs
• 1/3 Cup + 1 Tbsp. Non-Dairy Milk + more as needed (see notes below)
• 1 tsp apple cider or white vinegar
• 3 Tbsp. coconut oil melted

Instructions

Instructions for both pancakes:

• Heat a griddle or pan over medium-low heat.
• Melt the coconut oil and set aside.
• Mix the non-dairy milk with vinegar in a small bowl and set aside.
• In a large bowl, whisk together the dry ingredients.
• In another bowl, whisk together all of the wet ingredients (including the milk mixture) except the coconut oil, so it doesn't solidify.
• 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.
• Add about 1/2 - 1 tsp. of oil and swirl around pan until it melts to grease pan.
• Pour 1/4 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.
• Flip and cook until cooked through. Set aside and repeat with remaining pancakes.

Notes

Nutritional Info is for coconut flour pancakes. For cassava flour pancakes the nutritional information is as follows:

Serving Size: 1 Pancake Servings: 6 Pancakes

Calories: 194 Carbs: 23 Fat: 9 Protein: 3 Fiber: 2 Sugar: 5

• Cassava Flour is very affected by the weather, the way it's measured, the brand, etc. Because of this, the same recipe can produce inconsistent results.  Some people will get a perfect batter consistency while others will end up with a thin batter resulting in a less-than-ideal texture. Because of this, I added coconut flour to the cassava flour version making the batter thick. Then, just use milk as needed to thin it out to a good pancake consistency (on the thicker side). This way, everyone will get a perfect pancake every time. The amount of milk needed varies greatly from person to person.
• 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.
• I have only tested this recipe with Otto's Cassava Flour. Other brands may lend different results.
• Leftovers can be stored in the refrigerator up to 5 days or in the freezer with a piece of parchment paper between each pancake up to 2 months.
• Do not turn the heat up too high! These cook perfectly over medium-low heat. If the heat is too high, they will burn on the outside before the center is cooked through.
• 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). 

Calories: 218kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 109mg | Sodium: 210mg | Potassium: 40mg | Fiber: 5g | Sugar: 9g | Vitamin A: 160IU | Calcium: 16mg | Iron: 1mg

Nutritional information is approximate and may vary.

Did You Try This Recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations