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
Justine Silva says
The BEST gluten free pancakes I have made so far, and my kids agree 100%.
Cassidy Stauffer says
Thank you SO much!! I'm excited you and your kids like them so much, this makes my day 😍😍
XO,
Cassidy
kate says
added chocolatechips....big hit with all my boys (and myself)!
Laura says
Best paleo pancakes I’ve made! Followed the recipe exactly the first time I made them. Today, I added some cinnamon and nutmeg and they’re seriously so good! Light and fluffy with a hint of fall. Off to explore the rest of your site to see what else I can whip up! Thanks for sharing your amazing skills with the rest of us😊
Aileen says
I accidentally put in 1 3/4 cup almond milk instead of 3/4 cup and they still turned out great! My family loved them so I'll probably keep the amount of almond milk the same the next time I make them.
Cassidy Stauffer says
I'm glad it still worked for you!! ...Yeah, it's a pretty forgiving recipe 🙂
-Cassidy
Ann says
Wow, what a great recipe, but I wasn’t sure how it would turn out as we had returned from a long trip and our cupboard was bare. So I had to make several substitutions. No coconut flour so used 1/4 cup arrowroot, no eggs, so used dehydrated ones, added 1 tsp cinnamon and then because of changes i had to use a whole can of coconut milk (my last) plus some water. Amazingly they still came out delicious and my husband (always suspicious of my GF concoctions) though they were a winner. Oh, and I made waffles, not pancakes. This is my go to recipe from now on. Can’t wait to try it with the right ingredients! Thanks!!
Cassidy Stauffer says
Wow Ann, I'm so happy they turned out - even with all your substitutions!! Thanks so much for sharing 🙂
-Cassidy
Sheeda says
These were awesome!!! Definitely do the sifting...it was so worth it. I’m going to look through your other recipes now that I’ve tried this one. You’ve got a fan 😊
Cassidy Stauffer says
Oh my goodness, thank you so much!!! I'm so happy you liked them 😍 I hope you like my other recipes as well - if you ever have any feedback please let me know!
-Cassidy
Sara Brown says
These were delicious and perfect for either breakfast or snacking when you need a little treat. I added extra almond milk, and just spread the batter well. Loved them! Thank you!
Cassidy Stauffer says
Thank you, Sara!! I'm so happy you liked them 😀
-Cassidy
Caroline says
Excellent! I’m on Plant Paradox and have been using their recipes but this one is the best! It’s the most like a wheat flour pancake that I’ve found. Thank you! I miss a carb breakfast.
Cassidy Stauffer says
Thank you so much Caroline! We think these taste like the read-deal too, they're one of our favorites ?
-Cassidy
Kelsey says
This is by bar the best grain free pancake I have ever tried. Also love that they are nut free. They are fluffy if you want them a bit thicker or you can spread them out in the pan to make thinner pancakes. They are also a little sweet and perfect for post workout. I added collagen peptides to mine to add some more protein and just added a bit more coconut milk to make the consistency more 'pourable'. Great job! Even my husband who doesn't like pancakes said these are amazing.
Cassidy Stauffer says
Oh YAY thank you so much!!! I'm so excited that you and your husband liked them! Collagen peptides and coconut milk sound like great additions ...I'll have to try it 🙂
-Cassidy
Alicia says
The BEST cassava flour pancakes! I’ve been meaning to comment on this recipe for a while. My children ask for these multiple times a week! Everything about this recipe is delicious and full of helpful tips-follow the recipe steps to avoid lumpy pancakes. They are soooo good!!
Cassidy Stauffer says
Oh my goodness that's so sweet - thank you!!! I'm happy you and your family like them ?
-Cassidy
Mel says
I used your recipe combined both flours as suggested and they turned out really light fluffy and crispy! Thanks
Annette Lehman says
Delicious! Smooth texture. I added more milk. Turned out great!
Laura says
I tried the coconut flour version (vitacost messed up and didn't send me my cassava flour, oops) and I have to say they were a hit. I also used coconut milk, and I did have to use more than was called for to get a consistency I liked. The batter was thick but I just spread it out in the skillet as directed. Gf pancakes just don't have the same batter consistency in my experience. I added cinnamon and diced strawberries. Overall very good, everyone liked them. Now I just need to find a good AIP pancake recipe!
Leslie says
Really good. In fact, I forgot to put the coconut oil in my first batch and they still turned out great. Obviously the batter was too thick so I just kept adding water & coconut milk until I was happy with it. I used coconut milk for the liquid part and coconut syrup instead of honey. I also added a few blueberries just before the first flip. Leftover pancakes are awesome with a little cheese melted on top as well, for those of us who can tolerate dairy.
Lisa says
Just made these and they were excellent! I added blueberries because I have been craving blueberry pancakes. I also added 4 tbls of collagen peptides to give it some protein. That way the cassava won't raise my blood sugar as fast (a draw back of cassava). Think I'll try to used a gelatin egg for an AIP recipe next time.
Darla says
I have tried many healthy recipes for pancakes and my goodness these are some tasty pankcakes. I do keto so I cooked them woth bacon grease and made a butter honey sryup. The pancakes alone are right there with the King Arthur gulten free pancakes. Thank you for taking tje time to share with is this lovely recipe. I have never ate pancakes that were gulit free until recently!
Natalie says
Cassava pancakes came out great. In fact, they were the best tasting gf or any gluten pancakes i’ve ever had. They were firm and tender at the same time and held together nicely. Used Bob’s Red Mill cassava flour. Like others, had to keep adding almond milk which amounted to about 1.5 cups. Also added raisins to the batter.
Dan P says
The cassava flour pancakes were quite tasty, but like Tim, I had to keep adding almond milk to get it so a consistency that I could spread on the skillet - it never got to a "batter" consistency and I probably added 2 cups of the almond mild (I didn't measure, but used significantly more than half of a bottle of Malk (our favorite almond milk). Next time I will try half the coconut flour, and probably about 3/4 cup cassava. I'll see how much liquid it takes for that.
Tim Rose says
Great pancakes. I used about 1 & 1/3 cups of various milks including ccoconut, almond, walnut and hazelnut . It was one of those whatever I had, lol! But it worked. Added blueberries and had a nice Sunday morning breakfast
Anne says
These are the only paleo pancakes I’ve made so far that taste like real pancakes! Highly recommend. I made the cassava flour recipe but swapped the coconut flour for tapioca flour (because that’s what I had). It still turned out great!
Cassidy says
Thanks Anne, I'm so excited you liked them!!! And thanks for letting me know tapioca flour works in place of the coconut flour 🙂
-Cassidy
Laura says
My first time making baking powder, and using about half the ingredients listed. But delicious! I had to add triple the amount of liquid given to get the right consistency. I also used ghee, which made them extra buttery tasting., although I did use refined coconut oil for the fry pan. I want to try thinning it out even more, adding more eggs, and making crepes. I like my graininess & nuttiness in pancakes, so next time I'll substitute ground flaxseed for some of the cassava four, and wondering what it might be like to use sunbutter or tahini for part of the liquid.
Amneily says
Hi Cassidy, I’m looking forward to trying your Cassava Flour Pancakes and am wondering if the vinegar is necessary, or if there’s a substitute for it? What does the vinegar do? I don’t seem to tolerate vinegars. Thanks so much for your feedback!
Cassidy says
Hi Amneily! The vinegar reacts with the baking soda to help the pancakes rise, but since there's also baking powder they should still rise at least a little bit. Or you could use apple cider vinegar or lemon juice as a substitute if you prefer 🙂 Hope that helps!!!
-Cassidy
sharon says
Love this recipe - have made it multiple times for myself (Paleo) and another who cannot eat solids for a while. Cooked slowly while not developing a crust, it literally melts in the mouth and is perfect conduit for butter, maple syrup, etc.; I cook mine a bit longer on low heat also, for a more usual pancake texture. Delicious, and what I love about pancakes.
Susan Sayre says
We love these! Thank you!
Cathi says
Hi Cassidy, I have only been gluten free for about 6 months so am still learning.
I love it that you combine different flours. My granddaughter and I made pancakes
using coconut flour and they were delicious but hard to flip. So I can't wait to try your recipe !
Thanks for such a great choice of baked item recipes !
Oh, and also, do you think you can sub sorghum flour for some of the almond flour ?
Cassidy says
Thanks Cathi! Sorghum flour and almond flour are quite different so I don't think it work as a 1:1 replacement. When using almond flour I usually add more than other flours and have to decrease the oil because almond flour has a higher fat content than other flours. I'm sure you substitute sorghum flour with a little tweaking though 🙂 Hope that helps!!!
-Cassidy
sharon says
I'm making another batch right now.
sharon says
These are wonderful (cassava four selection); I find cooking them at a lower heat setting allows the center to cook and still have a nice texture on the outside. Keeping them warm in a 200 degrees F also helps. I've made them several times and never disappointed. My non-paleo husband also loves them. Thanks for an awesome recipe.l
Cassidy says
Thank you for the nice comment - and thanks for the tips 🙂
XO,
Cassidy