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.
I have been obsessed with making paleo 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! 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 🙂
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!?!
Ottos Cassava Flour
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 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?
can it be used as a 1:1 replacement for wheat flour?
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 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?
*Note on cassava flour pancakes as of 3/17:
Cassava flour seems to be very effected by the weather, the way it’s measured, the brand, etc, so I’ve update the recipe to include coconut flour to ensure a perfect, fluffy pancake every time. Then, just use milk as needed to thin it out to a good pancake consistency. The amount of milk needed varies greatly from person to person.
Pancakes - 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). *Note on cassava flour pancakes- The cassava flour seems to be very effected by the weather, the way it's measured, the brand, etc.... so use the milk as needed to thin it out to a good pancake consistency.
Coconut Flour Pancakes:
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
- 1 tsp apple cider or white vinegar
- 3 Tbsp. coconut oil melted
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.
Nutritional information is approximate and may vary.
Pin Paleo & Nut Free Pancakes For Later:
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