Cassava Flour Pancakes

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!


- Avocado Oil or Coconut Oil - Otto's Cassava Flour - Coconut Flour - Baking Powder - Baking Soda - Sea Salt - Honey - Pure Vanilla

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.

Step 2

In a separate bowl, whisk together some eggs, avocado or coconut oil, non-dairy milk, honey, apple cider vinegar, and pure vanilla.

Step 3

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.

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.

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