Best Fluffy Cassava Flour Pancakes Gluten-Free 

This is the best-tasting cassava flour pancakes recipe for light and fluffy paleo pancakes for a healthy breakfast. They’re made gluten-free, grain-free, and nut-free with cassava flour, almond milk, maple syrup, light olive oil, and vanilla extract. The crepe batter is ready in seconds in a blender, and they make tender yet strong crepes that can easily hold your favorite crepe toppings.

Stack of cassava flour pancakes with strawberries and blackberries.

This is the best-tasting cassava flour pancakes recipe for light and fluffy cassava pancakes for a healthy breakfast. These delicious pancakes support a paleo diet and are gluten-free, grain-free, and nut-free with cassava flour, almond milk, maple syrup, light olive oil, and vanilla extract.

Paleo cassava flour pancakes are one of our favorite weekend breakfasts. We also make them ahead of time for busy mornings or a healthy afternoon snack. These pancakes have delicious flavor and a light and fluffy texture, just like traditional pancakes. 

What is the difference between cassava flour and tapioca flour?

Can I substitute them in cassava pancakes?

Cassava flour is made from the whole cassava root, while tapioca flour is just the starch. Cassava flour has a higher fiber content and a different texture. It’s not recommended to substitute tapioca flour for cassava flour in pancakes directly. Tapioca flour is much starchier and will result in a denser, chewier pancake.

Infographic explaining how to use tapioca flour and cassava flour in recipes
YouTube video

Why You’ll Love This Easy Cassava Pancake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

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

Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before storing to prevent them from becoming soggy.

Freezing: If you want to store the pancakes for longer, you can freeze them. Place the pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1 month.

Reheating: To reheat refrigerated pancakes, simply warm them in a toaster or toaster oven until heated through. If reheating from frozen, you can use the toaster on a lower setting or microwave them for a quick and easy option.

Stacking: If you need to stack the pancakes for storage or freezing, place a piece of parchment paper between each pancake to prevent them from sticking together.

Can I make cassava pancakes ahead of time?
Yes! Cassava flour pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or toaster.

How do I make vegan cassava pancakes using this recipe?
Yes, you can! Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 10 minutes) or a commercial egg replacer. Use plant-based milk like almond or oat milk.

Can I add toppings to the cassava batter?
Yes, you can add toppings like chocolate chips, blueberries, or nuts to the batter before cooking the pancakes. Just be sure to distribute them evenly so they cook evenly.

Can I freeze cassava flour pancakes?
Yes, you can freeze these pancakes. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1 month. Reheat in a toaster or microwave when ready to eat.

Can I make these pancakes without baking powder?
Baking powder helps to give these pancakes their fluffy texture. If you don’t have baking powder, you can try using baking soda instead. Just use half the amount of baking soda as you would baking powder.

Are cassava flour pancakes low-carb?
While these pancakes are gluten-free and grain-free, they are not necessarily low-carb due to the cassava flour and maple syrup. If you’re looking for a low-carb option, you might want to try a different recipe using almond flour or coconut flour.

Why are my cassava flour pancakes crumbly or falling apart?
You might have too little moisture. Cassava flour absorbs more liquid than wheat flour. Add a bit more milk or water to your batter. Overmixing can also make the pancakes tough. Mix just until the ingredients are combined.

Stack of cassava flour pancakes with strawberries and blackberries.

Best Fluffy Cassava Flour Pancakes Gluten-Free

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
Paleo diet friendly recipe
This is the best-tasting cassava flour pancakes recipe for light and fluffy paleo pancakes for a healthy breakfast. They're made gluten-free, grain-free, and nut-free with cassava flour, almond milk, maple syrup, light olive oil, and vanilla extract. The crepe batter is ready in seconds in a blender, and they make tender yet strong crepes that can easily hold your favorite crepe toppings.  
5 from 7 votes
Servings 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

YouTube video

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.

Nutrition

Calories: 252kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 82mgSodium: 453mgPotassium: 74mgFiber: 1gSugar: 10gVitamin A: 119IUVitamin C: 2mgCalcium: 248mgIron: 2mg
Keyword cassava flour, gluten free, grain-free, pancakes, gluten-free pancakes, naturally sweetened, nut-free
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

8 Comments

  1. 5 stars
    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!

    1. 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!

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