Cassava Flour Pancakes (Fluffy and Gluten-Free)
Enjoy light and fluffy Cassava Flour Pancakes for a wholesome breakfast. These paleo-friendly pancakes are gluten-free, grain-free, and nut-free, made with cassava flour, almond milk, maple syrup, light olive oil, and vanilla extract. Perfect for weekend breakfasts or make-ahead meals for busy mornings, they offer delicious flavor and a texture just like traditional pancakes.
Making cassava pancakes that are light and fluffy (not dense and heavy) can be tricky, but this recipe gets it just right. These Cassava Flour Pancakes turn out soft, airy, and so satisfying that no one will guess they’re gluten-free, grain-free, and nut-free.
I use simple, feel-good ingredients like cassava flour, almond milk, maple syrup, light olive oil, and a splash of vanilla to keep them tender and full of flavor. Cassava flour can easily make pancakes feel heavy, but after lots of testing and tweaking, these stay just as light as the classic stack my family loves. In fact, they can’t even tell they’re not made with regular flour (which always makes me smile).
They’ve become a weekend favorite around here and are perfect to prep ahead for busy mornings or a quick afternoon snack. I love that they feel like a treat but still leave me feeling good afterward.
What is the difference between cassava flour and tapioca flour?
Cassava flour is made from the whole cassava root, while tapioca flour, also known as tapioca starch, is just the extracted starch from the root. Cassava flour offers a higher fiber content and a more versatile texture, making it ideal for baking. Tapioca flour, being starchier, results in a much denser, chewier outcome, which is why it’s not recommended as a direct substitute for cassava flour in pancakes. Using tapioca flour instead would create a heavier, less fluffy pancake. If you’re aiming for the light, fluffy texture of cassava flour pancakes, it’s best to stick with cassava flour in the recipe.
Why You’ll Love This Easy Cassava Pancake Recipe
- Light and Fluffy Texture: Experience pancakes that are airy and soft, reminiscent of traditional favorites.
- Paleo and Allergy-Friendly: Great for those following a paleo diet or avoiding gluten, grains, and nuts.
- Simple Ingredients: Made with cassava flour and pantry staples, making preparation straightforward.
- Perfect for Meal Prep: Easily make them ahead for quick breakfasts or snacks during busy days.
Ingredients & Substitutions
Here is everything you need to make the best-tasting cassava flour pancake recipe:
Eggs: If you need an egg-free option, you can try using a flax egg or a chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken. To make a chia egg, use the same ratio of chia seeds to water.
Milk: You can use any milk you like including almond milk, coconut milk, rice milk, or soy milk. If you’re not dairy-free, regular cow’s milk also works great.
Maple Syrup: Honey, agave nectar, or another liquid sweetener can be used as a substitute for maple syrup. Adjust the amount to taste.
Oil: You can use light olive oil, melted coconut oil, avocado oil, or any other neutral-flavored oil.
Vanilla Extract: You can substitute vanilla extract with almond extract or another flavor extract of your choice.
Apple Cider Vinegar: Lemon juice or white vinegar can be used as a substitute for apple cider vinegar. You can also omit it.
Cassava Flour: There are many different brands of cassava flour to choose from. Otto’s Naturals Cassava Flour and Bob’s Red Mill are both excellent brands to use. Cassava flour is the key ingredient in this recipe, so there’s no direct substitute that will give you the same texture and flavor. However, you can try using a gluten-free all-purpose flour mixture if you’re not specifically looking for a grain-free option.
Baking Powder: If you’re avoiding baking powder, you can try using a combination of baking soda and an acid like cream of tartar or lemon juice to help with leavening. Use about 1/4 teaspoon of baking soda and 1/2 teaspoon of acid for every teaspoon of baking powder called for in the recipe.
Salt: If you’re on a low-sodium diet or need to reduce your salt intake, you can omit the salt or use a small amount of a salt substitute.
How to Make My Healthy Cassava Pancake Recipe
Here are easy, detailed, step-by-step instructions for the best way to make easy cassava flour pancakes. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Pancake Batter
In a large bowl, whisk together the eggs, milk, maple syrup, light olive oil, vanilla extract, and apple cider vinegar until well combined.
Add the dry ingredients, including cassava flour, baking powder, and salt, to the wet ingredients. Stir until just combined, being careful not to overmix. The batter should be thick but pourable. If it’s too thick, you can add a little more milk.
Step 2: Cook the Pancakes
Heat a non-stick skillet, griddle or large pan over medium-low heat. Lightly grease with oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes for 1-2 minutes until bubbles form on the surface and the edges start to look set.
Flip the pancakes and cook for an additional 1-2 minutes or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as fresh berries, ripe bananas, maple syrup, or nut butter on top of the pancake.
Enjoy your light and fluffy cassava flour pancakes!
Recipe Notes
Cassava Flour: if your flour is grainy, sift it before using for a smoother batter and to avoid any clumps of flour in your pancakes.
Fluffy Texture: Be sure not to overmix the batter, as this can lead to dense pancakes. I prefer to whisk by hand.
Cooking Tips: Make sure your skillet or griddle is evenly heated before adding the batter. You can test the temperature by sprinkling a few drops of water onto the surface – they should sizzle and evaporate quickly.
Serving Suggestions
Here are some delicious toppings you can add to your cassava pancakes for a delicious breakfast:
- Fresh fruit (berries, bananas, mangoes)
- Nuts and seeds (almonds, walnuts, chia seeds)
- Maple syrup, honey, or agave nectar
- Nut butter (peanut butter, almond butter)
- Chocolate chips or cocoa powder
- Whipped cream or yogurt
Frequently Asked Questions
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
Cassava Flour Pancakes (Fluffy and Gluten-Free)
Ingredients
- 2 eggs
- 3/4 cup milk (almond milk is my fave)
- 3 tablespoons maple syrup
- 2 tablespoons oil (light olive oil is my fave)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup cassava flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the eggs, milk, maple syrup, light olive oil, vanilla extract, and apple cider vinegar until well combined.Add the dry ingredients, including cassava flour, baking powder, and salt, to the wet ingredients. Stir until just combined, being careful not to overmix. The batter should be thick but pourable. If it's too thick, you can add a little more milk.
- Heat a non-stick skillet, griddle or large pan over medium-low heat. Lightly grease with oil or cooking spray.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes for 1-2 minutes until bubbles form on the surface and the edges start to look set.Flip the pancakes and cook for an additional 1-2 minutes or until golden brown and cooked through. Repeat with the remaining batter, greasing the skillet as needed.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
I made these yesterday and they are BY FAR THE BEST gluten free pancakes I’ve ever tried and believe me when i say, I have tried a lot of recipes. Thank you so much for posting this recipe. The pancakes came out so light and fluffy and delicious. Definitely my go-to pancake recipe from now on. My husband loved them just as much as I did as well. The only thing i did differently was that i used a mix of cassava and buckwheat flour (that’s what i had on hand) but i believe the recipe as it would still be just as amazing.
Hi Cherise, thank you so much for this review!!! This makes me so happy that this recipe works so well for you 🙂 And I love your sub of buckwheat flour.
I have been trying a lectin free diet and seeking to diversify the foods I eat to bring healing to my gut. I made this recipe and it is wonderful? I didn’t even need to put anything on them. I made a few with blueberries in them for a treat!
Hi Donna, thank you so much for the review! I’m sorry you’re having to navigate dietary restrictions! I’m glad this recipe has made that a little easier and more delicious 🙂 And I love your idea of adding the blueberries…yumm!
so fluffy and delicious!! I’ve never used Cassava before, but it’s a game changer!
Thank you for the review, Katelyn! Cassava flour is such a great option 🙂
I’d never tried cassava flour, tastes so close to regular flour, but safe for my family, love it!
I’m so glad I found this recipe!!! Finally, my daughter can eat pancakes 🙂 She loved them!
That makes me so happy, Gail! Thank you for sharing 🙂
I hope you love this recipe as much as I do! Please let me know how it turns out for you 🙂