These grain free, Paleo Chocolate Cassava Pancakes are made using cassava flour and cocoa powder for a healthy, fluffy pancake recipe that any chocolate-lover is sure to enjoy! In addition, they are sweetened with maple syrup and can be made with eggs or flax eggs. If you’re looking for a Paleo, Vegan and/or allergy-free chocolate pancake recipe this is the one!
I’ve had the recipe for these Paleo Chocolate Cassava Pancakes sitting in my “drafts” for quite some time now. I’ve made them many, many times but usually when it’s too dark out to snap photos.
However, the days are finally getting longer! Yay! Making it possible for me to photograph these grain free pancakes and publish the post.
Paleo and Vegan Chocolate Pancakes
If you follow a Vegan diet or can’t consume eggs because of an allergy/intolerance, then this recipe is for you. This chocolate cassava flour pancake recipe can be made with eggs or with an egg alternative.
In fact, I actually prefer these pancakes made with flax eggs rather than “real” ones. Even using flax eggs, these grain-free chocolate pancakes don’t turn out gummy.
1 flax egg = 1 Tbsp ground flax + 3 Tbsp water
Ingredients in Chocolate Cassava Pancakes
These Paleo pancakes contain a few simple, easy to find ingredients:
- cassava flour
- cocoa powder
- baking powder
- eggs or egg substitute
- maple syrup
- coconut oil
- vanilla extract
- warm water
The bulk of this recipe is made from cassava flour and cocoa powder. Cassava flour is not only a great Paleo baking flour, but it’s Vegan and allergy friendly as well. Cassava flour comes from the cassava root. It is dried and ground into a fine powder, great for baking.
As mentioned previously, this recipe can be made with eggs or flax eggs. For the flax eggs, grind flax seed into a fine flour. (I like to use a coffee grinder to grind my flax seed.) Then, to make 2 flax eggs, combine 2 tablespoons of ground flax with 6 tablespoons of water. Stir, and let the mixture sit for 5 minutes to thicken.
These healthy chocolate pancakes are sweetened with maple syrup, but any sugar or sweetener would work. For instance: honey, coconut sugar or a calorie-free sweetener like monk fruit.
Coconut oil is my oil of choice, simply because I love the flavor! If you aren’t a fan, or can’t consume coconut oil, then replace it with any other oil or fat. My top choices would be: grass fed ghee, avocado oil or butter.
This thick stack of pancakes was topped with tahini, pumpkin seeds, bee pollen and a few sprinkles.
More Healthy Paleo Pancake Recipes
I thoroughly enjoy making pancakes for myself and my family. So, my blog has a large collection of pancake recipes. Here are some reader favorites:
Easy to make chocolate pancakes that are Paleo, Vegan and free of all common allergens.
- In medium-sized bowl, combine all dry ingredients.
- Add in wet ingredients. Mix well, then let batter sit for 5-10 minutes to thicken.
- Melt a bit of coconut oil (about 1/2 tsp) to preheated frying pan.
- Add 1/4 cup batter to pan, cover and cook on medium-low heat until nearly cooked through.
- Flip pancake and cook about a minute more.
- Remove pancake from pan and repeat until no more batter remains.
*This recipe works with eggs OR flax eggs. 2 flax eggs = 2 Tbsp ground flax + 6 Tbsp water. (Photos are from a batch made with flax eggs.)
**Make sure water is warm so that coconut oil will melt in batter.
Keywords: pancakes, cassava flour, chocolate, nut free, egg free, Vegan, Paleo, breakfast