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!

Jump to:

• Cassava flour
• Replacing wheat flour with cassava flour
• 🔪 Easy instructions
• How to store and reheat pancakes
• 💭 Top tips
• Looking for more gluten-free breakfast recipes?
• 📖 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, 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 1/3 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 3/4 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!

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!

📖 Recipe