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, paleo glazed donuts, and big, soft paleo 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 yuca (or cassava) 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.
Cassava flour is made from the whole root of the cassava plant. Tapioca flour is made from the starch of the cassava plant. The difference is similar to whole wheat flour versus corn starch.
Baking with 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 my experiments, I had to add liquid because it was absorbent!
Then I discovered that you can only use cassava flour as a 1:1 substitute if you are talking about 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 must reduce the amount by about 25% because cassava is a heavy flour.
Also, one cup of scooped cassava flour is 6 oz, while 1 cup sifted is 5 oz. - that's a pretty big difference!
If you're using it in place of wheat flour, in addition to reducing the amount by 25%, I recommend thoroughly stirring or sifting it before using it to get the correct amount. 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 you get the correct amount of flour.
Also, since cassava doesn't have gluten, it doesn't have the same stretch as wheat flour. Therefore, you need to add coconut flour, tapioca flour, or flaxseed to give the recipe some stretch and softness.
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 much experimenting or substitutions!
Ingredients
- Avocado Oil or Coconut Oil - for greasing pan, as needed
- Cassava Flour - Gluten-free flour similar to wheat flour. I only recommend Otto's or Bob's Red Mill brands.
- Coconut Flour - Makes them extra soft and fluffy!
- Baking Powder And Soda - These provide rise.
- Sea Salt - Brings out the flavor.
- Honey - Paleo-friendly sweetener.
- Pure Vanilla - If possible, use pure vanilla, not the imitation variety.
- Eggs - Use large eggs.
- Dairy-Free Milk - Used to thin the batter.
- White or Apple Cider Vinegar - Adds tenderness, but don't worry, you can't taste it!
- Melted Coconut Oil - Makes the pancakes moist, soft, and flavorful.
🔪 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 need to buy another brand, make sure it's soft, 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. Allow the batter to set for 5 minutes to absorb the liquid. 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 bubbles are 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 (you 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 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.
Make ahead
The paleo pancake batter can be made a day or two ahead of time. Simply prepare the batter, cover it, and refrigerate it for one to two days.
Then, take it out of the fridge for about 10 minutes to come to room temperature before using it. Add additional non-dairy milk if it seems too thick.
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 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 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 and cassava flour are very unique and cannot be substituted.
- Substitute pure maple syrup for the honey, if desired.
- I have not tried substituting the eggs. However, I have a strong feeling that an egg substitute may not work.
- You can replace the coconut oil with avocado oil.
- Traditional milk can be substituted for the dairy-free variety. I use dairy-free to keep the pancakes paleo-friendly.
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 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.
- The cassava pancakes are gummy. This typically happens if there is too much liquid. This can be fixed by adding more coconut or cassava flour to the batter.
💭 Top tips
- I recommend sifting (or at least thoroughly stirring) when measuring 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 you get the correct amount of flour and 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 this Paleo Cassava Flour Pancake Recipe 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. Let the mixture set for 5 minutes. The batter should be thick but pourable. If the batter is too thick, add additional non-dairy milk, 1 Tablespoon at a time until desired consistency. It seems different for everyone, but I usually use 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
JoAnn says
These were fantastic! I used almond milk, maple syrup and apple cider vinegar. Heavenly!
Ladonna says
I've been making the cassava flour pancakes for over a month every Saturday for my family , they are amazing . I have even cutting thr cassava flour by 1/2 and subbing sunwarrior protein to make these more filling and satiating . definitely love these !
Lisa says
I made the cassava flour version with the coconut flour addition and they were excellent! I used apple cider vinegar instead of white vinegar. The pancakes turned out perfect...nearly identical in texture to traditional pancakes. It was a nice treat for us to have!
Susan says
Wow FINALLY!!! A pancake recipe for AIP that works and tastes delicious...I used the cassava recipe, my first time working with cassava flour, but not my last...and I added about a 1/4 cup additional coconut milk as the batter was very lumpy when I first mixed it...maybe sifting would have eliminated that, but adding the milk was easy.
I cook a lot, and have worked as a caterer for thirty years on and off, so rarely follow recipes...get an idea of what's happening Andy then do my own thing. I DID NOT do that with this recipe and am grateful....after more than eighteen months with no pancakes, I am back in business...and I did use the eggs...
Yielded 12 Nic each sized pancakes. As I was finishing the pancakes I noticed some room on the griddle, somtossed on some bacon, un cured and nitrate free. Those last three pancakes tasted extra delicious!
Sliced fresh peaches on top...no need for anything else...THANK YOU!
PS I tried to rate this as a 5 but wasn't able to get the stars to click on 🙁
Anna says
Made the cassava/coconut flour pancakes this morning and they were great! This recipe will definitely be my new go to!
Meaghan says
I made the cassava flour recipe and loved them! They will be my new go to pancakes, thank you so much for the recipe!
Jessica says
Hi Cassidy,
Love the cassava pancakes. I made up the dry ingredients into a mix and took them camping. Added wet ingredients at camp and cooked on the camp stove. Worked great! I like to thin them out a little, bot so excited to have a great camping recipe as well as one that works at home.
Sasha Goodwin says
I really liked this recipe. Had a slight "eggy" taste that reminded me of french toast, but I still liked it. My 12 year-old son also was a fan and I would make this again. Thanks!!
Christine says
I made the cassava flour recipe with a couple tweaks:
Some arrowroot instead of all cassava flour
apple cider vinegar
cooked in a mix of coconut oil and bacon grease
add cinnamon
They were delicious!
Cassidy says
Awesome Christine, I'm so happy you liked them... thanks for letting me know your changes!!!
-Cassidy
Erik says
Hey Cassidy,
the recipe is terrific. Texture and Taste of the pancakes are perfect. Thank you very much for sharing it.
Regards
Erik
Cassidy says
Thank you so much Erik!!!!! So excited that you liked them, thanks for taking the time to leave a comment:)
-Cassidy
Terri says
I have never had a total disaster recipe until I tried the cassava four pancake recipe WITH gelatin eggs as a substitute. Stuck to the bottom of the pan, as I tried to scrape it, it became sticky ball of gloop. Wow. Totally chemistry change right before my eyes. Unless you have any advise, I guess I'll have to wait until I can reintroduce eggs back into my diet. Thanks. (I'm giving 5 stars bc I hate when ppl give a poor rating based on their altered, not-the-same recipe as I did with the eggs.)
Cassidy says
Oh no Terri, I'm so sorry!!!! Thanks for letting me know that the gelatin eggs didn't work, but again, I'm really sorry 🙁
XO,
Cassidy
P.S.- thanks for not giving it a low rating because the gelatin eggs didn't work!
Falguni says
I used flax eggs (1TB ground flax to 2TB water, mix and let the consistency gel) and the pancakes were awesome. I also added swerve sweetener which gave the pancake a slightly sweet taste and counteracted the slight bitter taste.
Cassidy says
So glad the flax eggs worked!!!! Thanks for letting us know 🙂
-Cassidy
dina says
Hi, I had the similar problem, but I manage to overcome it with backing them much longer on the less heat. Like half of the heat for the "normal" pancakes. But, also, I do use egg yolk. Anywaz, worth a try, good luck!
Christine says
Just made the pancakes this morning. When at first I flipped them over in the pan, they felt super dense, and I was worried about how they might taste. But, while they are "sturdy," they are also quite light.
The flavor is interesting. Not bad, just different. I quite enjoyed them, and will likely make them again. I might try whipping the egg whites separately, and folding in as the last step, to see if that makes them a little lighter.
Cassidy says
Thanks for your review Christine! Let me know what you think of the them if you try whipping the egg whites separately 🙂
-Cassidy
Christine says
An update: I made the cassava pancakes again today, and followed the directions verbatim. Only this time, I didn't cook them as long.
Fluffy and delicious! 🙂
Cassidy says
I'm so happy you liked them Christine!!! Thanks for taking the time to comment and give us an update 🙂
-Cassidy
Amanda says
I just made the cassava flour version this morning for my teens who have recently (by their request for different reasons) taken gluten and dairy out of their diets. The pancakes were perfect and everyone was so excited! The recipe made 15 (1/4 cup) pancakes and they disappeared quickly! I think we'll try the coconut flour version next week! Thank you!
Victor says
I made the coconut flour/tapioca flour recipe, and the pancakes turned out perfect and very tasty. I used cider vinegar for the white vinegar and culinary coconut milk for the non-dairy milk. Great with maple syrup.
JUlie T. says
I read on another site concerning the use of cassava to replace wheat flour. The advice given was to weigh the amount of wheat flour and then use that weight for the cassava. SInce my hubby still uses wheat flour, I can get away with weighing it. We are going to try the pancakes for dinner tonight. What can I say? It's snowing out and I want comfort food. This will be my first foray into cassava since being diagnosed with celiac disease in June.
Cassidy says
Thanks Julie, that's a good idea!! I hope you like them 🙂
-Cassidy
Kirsten says
I used home made applesauce instead of coconut oil for less calories. I am addicted to these!
Cassidy says
YAY, I'm happy to know that applesauce works in place of coconut oil - so happy you like them!!!
XO,
Cassidy
Shanna says
Our FAVORITE pancakes! Thank you for sharing. I'm making them again right now. I just put all the ingredients into my blender. So quick, easy, and delicious.
Cassidy says
Awesome Shanna, I'm so excited that these are your favorite pancakes!!! Thanks so much for the comment 🙂
XO,
Cassidy
Sheree Gossling says
I have an allergy to tapioca and have read conflicting reports about Cassava flour and if I can eat it or not. What is your opinion on what you know. And I realize it is only your opinion 🙂
Cassidy says
Hi Sheree! I really don't know if you can eat it or not. I don't know if this helps or not, but they are both made from the cassava root but tapioca flour is the bleached and extracted starch and the cassava flour is the whole food 🙂
-Cassidy
Jen says
Thanks so much for reviewing the cassava flour! I bought a bag and have failed three times at creating things. Wish I saw your comments first. 🙂
For the cassava flour pancakes, do you think it would be possible to use flax or chia eggs?
Cassidy says
Thanks Jen! From what I've read, cassava flour should work with egg substitutes but I've never tried it. If you try it let me know how it turns out!!
Juli says
I cook with Otto's Cassava flour quite a bit. Our house is completely gluten, egg, dairy, soy, corn and oat free. I have never successfully used their cassava in a recipe calling for more than one egg. I have been able to sub one egg with acceptable results. That said, my best recipes using cassava are naturally egg free. It makes excellent pie crust and tortillas for example. It works well for chicken pot pie also. With those types of recipes I do use cassava as a one to one replacement for white or wheat flour in a recipe adding extra amounts of spices or seasoning eliminates the strong flour taste. . You can also use cassava to replace one of your flours in your gluten free flour blend if you are making your own blends. I have used it in blends as a replacement for oat flour and mixed it with sorghum flour, potato starch and arrowroot starch. This helps when needing to replace eggs as cassava works best with other gf flours when using egg replaces. Cassava from Otto's is life changing in the gluten free kitchen. Thanks for sharing your recipes and your honest review of the flour
Cassidy says
Thank you so much for your comment and all the helpful information Juli!!!!!
Karen says
Do you have a blog with all your cassava recipes? We just cut out grains and cassava is great but I’m a novice and still in the trial and error stage.
Cassidy says
Hi Karen! I'm actually new to cassava flour too so the only recipes I have so far are these pancake and cassava flour tortillas. You can find the link here 🙂 : https://cassidyscraveablecreations.com/2017/04/cassava-flour-aip-tortillas-paleo.html
Cynthia says
I know this thread is super old, but we are just experimenting with cassava flour ourselves. Our first batch of pancakes were super gummy in the middle, so we are going to try this recipe with the coconut flour added. I am just wondering what you find best for egg replacer. We can't use the boxed ones. But we have tried applesauce and sometimes psyllium husk. Thanks so much!
Catherine Schwartzbaum says
Cynthia, my son has a chicken egg allergy. Have you tried duck eggs? They have been a lifesaver for us!
Jill says
These look amazing!!! Is cassava the same thing as tapioca flour? Also could I make a bunch and freeze then pop in the toaster in the morning? Can't wait to try both of these.
Cassidy says
Hi Jill! While tapioca flour is made from cassava, it's a little different and you can't use tapioca in place of the cassava flour, sorry! I've never tried freezing them but if you get a chance to try it let me know how it works 🙂
XO,
Cassidy
ruthie says
The cassava recipe is terrific! For anyone who wants to know, I used apple cider vinegar instead of white, skipped baking powder, cut honey in half, and used 3 small eggs. Instead of coconut oil used palm shortening. They were delectable! Also I was impressed by how much batter the recipe made; I felt good about that given the price of the flour. Thanks for this great guide! Eager to try more of your recipes. 🙂
Cassidy says
Thanks Ruthie, I'm so happy you liked them!!! Thanks also for letting us know that your substitutions worked - I love hearing how other people adapt my recipe to fit their tastes and needs 🙂
Barbara Bianchi says
I haven't tried the cassava flour so thanks for the review. My kids love to have pancakes quite a bit.:)
Cassidy says
Thanks Barbara, I hope my review helps you and you like the pancakes 🙂 🙂
-Cassidy
GiGi Eats says
I have some cassava flour and I REALLY need to get to using it! It's not going to use itself sitting in my PANTRY!
Elle @ Only Taste Matters says
Thank you for all the information on cassava flour. I had never heard of it yet so thanks for enlightening me!
Cassidy says
Thanks Elle, I hope the info is useful for you 🙂
Shirley @ gfe & All Gluten-Free Desserts says
Hi Cassidy--I really appreciate this review and both recipes! Those pancakes look absolutely divine! 🙂 I just got some Otto's cassava flour, too, and for the same reason you did. I was really surprised when I read the one-for-one substitution advice on the bag, so you sharing your experience is timely and will probably save me some disasters. I don't need disasters at $18 a bag. 😉
Thanks, dear! xo,
Shirley
Cassidy says
Thanks Shirley, I hope my review helps! ...Let me know how the cassava flour works for you, I'll be anxious to hear! Happy experimenting 🙂