These cassava flour pancakes are moist and fluffy with a cinnamon-vanilla flavor. They're made with cassava flour and completely gluten free, dairy free and paleo friendly.
I bake with cassava flour all the time, but it's been a while since I shared a new cassava flour recipe. And these cassava pancakes are definitely worth a share!
They're soft and fluffy with a cinnamon and vanilla flavor. I like that these pancakes are both grain free and nut free since they're made with cassava flour. They're also refined sugar free and dairy free - the perfect paleo pancake!
I've been making these cassava flour pancakes for my kids the past few months and they love them! They like eating them plain or topped with butter, drizzled with maple syrup, cooked with chocolate chips or topped with coconut cream (as shown in these photos). We've tried them many ways and they've all been a hit!
Why You'll Love these Cassava Flour Pancakes
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- gluten free and grain free - made with cassava flour
- dairy free - these pancakes don't require any butter or cow's milk
- refined sugar free - sweetened with maple syrup
- easy to make - a one bowl batter that's cooked on a frying pan
Ingredients
The full recipe for these cassava flour pancakes can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- cassava flour - I like Otto's Naturals cassava flour best!
- baking powder - I like to make my own paleo baking powder or use Otto's baking powder, but any type will work.
- baking soda - for extra rise
- cinnamon - optional for flavor
- salt - enhances the flavors
- large eggs - to bind the ingredients and give the pancakes structure
- coconut milk - I used coconut milk to keep these cassava pancakes nut free and dairy free, but any milk will work.
- maple syrup - to sweeten the pancakes and give them more flavor
- avocado oil - for texture
- vanilla extract - for flavor
- apple cider vinegar (ACV) - helps the pancakes rise and gives them a fluffier texture. You can leave out this ingredient if you want.
How to Make Cassava Flour Pancakes
The batter for these cassava pancakes is made in one bowl and cooked in a frying pan, on the stovetop. Here are the steps:
- Grease a frying pan (I used coconut oil) and heat it over the stovetop on medium-low heat.
- In a large mixing bowl, combine the dry pancake ingredients.
- Mix in the wet pancake ingredients.
- Let the batter sit for 5 minutes to thicken.
- Scoop ¼ cup pancake batter onto your preheated frying pan. Cover with a lid and cook until bubbles form on top, then flip the pancake and cook until done.
- Repeat until no more batter remains. You should get about 8 pancakes.
Tips and Tricks
- Preheat your frying pan before cooking the pancakes.
- Let the batter sit for 5 minutes to thicken.
- Cover the pancakes when cooking. This will help your pancakes cook more evenly and make them fluffier.
- Don't over-cook the pancakes. Flip your pancake when bubbles form on top and then cook just a few seconds more. They are best slightly undercooked in the center, as it gives them a more tender texture.
- Add mix-ins. These pancakes are great with mix-ins like chocolate chips, chopped nuts or blueberries.
Storage
Store leftover pancakes in an airtight container in the fridge, up to one week. For longer storage, you can place them in an airtight baggie and store them in the freezer up to 2 months.
FAQ
I don't recommend an egg substitute for this recipe, as the pancakes probably won't hold together as well and they'll have a gummy texture.
Yes! While I used coconut milk, these pancakes can be made with any type of milk.
More Cassava Flour Recipes
Looking for other recipes like this? Try these:
Cassava Flour Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
Description
Fluffy paleo pancakes made with cassava flour! They're gluten free, dairy free and refined sugar free.
Ingredients
- 1 cup cassava flour (140g)
- 1 tsp cinnamon (optional)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ⅓ cup coconut milk (or any milk)
- ¼ cup maple syrup
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Instructions
- Grease a frying pan (I used coconut oil) and heat it over the stovetop on medium-low heat.
- In a large mixing bowl, combine the dry pancake ingredients. This includes the cassava flour, cinnamon, baking powder, baking soda and salt.
- Mix in the wet pancake ingredients. This includes the eggs, milk, maple syrup, oil, vanilla and apple cider vinegar.
- Let the batter sit for 5 minutes to thicken.
- Scoop ¼ cup pancake batter onto your preheated frying pan. Cover with a lid and cook until bubbles form on the top, then flip the pancake and cook until done.
- Repeat step 5 until no more batter remains. You should get about 8 pancakes.
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