These basic Cassava Flour Pancakes are a perfect recipe for when you want a simple but healthy breakfast without having to use many ingredients. This recipe is naturally Vegan, Oil-Free, Gluten-Free and Grain-Free.
Also try my Cassava Flour Crepes.
Cassava Flour Pancakes
With so many beautiful and delicious pancake recipes online, it's hard to make a choice. But there few scenarios when these particular Cassava pancakes belong more than the others:
- you don't have any fruits/berries/chocolate chips to add in pancake batter but you desperately need pancakes;
- you follow Low Fat Oil-Free Vegan Diet;
- you're on a Paleo Diet, which means grains are banned
I have to say, I'm very new Cassava flour, but I've been using it here and there and can see why it makes a wonderful substitute for a regular flour.
What is Cassava
Cassava is a tuberous root grown in South America. It is valued for its complex carbohydrates. Although Cassava is relatively new to the US, it has been wildly used in developing countries and is a staple ingredient in cooking.
To make Cassava flour, farmers grate the roots pressing moisture out of them. Then, they dry the pulp and grate into a flour.
Cassava flour is rich in starch and has some amount of vitamins. For people with gluten-sensitivity or who follow Paleo diet, Cassava flour is one of the best ingredients for cooking/baking.
When it comes to breakfast recipes, oatmeal, granola and pancakes are the obvious choices. In our family however we make love making pancakes for dinner too.
My husband and kids love Cassava pancakes are they're wonderful with a generous topping of berries and Maple syrup or honey.
These vegan grain-free pancakes are thin yet soft. They're easy to make and taste great even on the next day.
Ingredients
These Vegan Paleo pancakes are made with 6 ingredients. This recipe is basic and you can play with it by adding mashed banana into the batter or blueberries.
- Cassava flour - I've been using Otto's Cassava flour and loving it;
- Nut butter - I used Almond butter, however you can swap it for Peanut Butter, Sunflower Butter or even coconut oil if you have neither of those;
- Almond milk - you can choose any other plant milk;
- Apple Cider Vinegar
- Maple Syrup
- Baking powder
How to make pancakes with Cassava flour
1. Mix almond milk and apple cider vinegar - this will help to make pancakes fluffier. Leave the mixture for 10 minutes
2. Mix dry ingredients - Cassava flour and baking powder
3. Mix liquid ingredients - milk+apple cider vinegar, almond butter and Maple syrup
4. Pour liquid ingredients into the dry ingredients - mix very well until no lumps remain
5. Cook - pour about ⅛ cup of batter on a preheat pancake pan and cook until bubbles appear and the bottom of a pancake is brown. Flip and cook for another 1-2 minutes.
Recipe tips
These pancakes are on a thinner side. If you make them bigger in diameter, you can even stuff them with any filling that you want and then roll it like a crepe.
When I have ripe banana, I love adding it to my batter. The amount of almond milk won't change and it will be slightly denser.
You can also top the pancakes with frozen blueberries. Just cook one side of the pancakes, sprinkle few blueberries on top and the flip it.
Whenever I make these pancakes, I don't grease my pan. The pancakes won't stick unless you don't preheat the pan properly. That's why I recommend preheating the pan for at least 5 to 7 minutes.
Recipe
Cassava Flour Pancakes Recipe
Ingredients
- 1 c Cassava flour
- 2 c almond milk or any other plant milk
- 2 tsp baking powder
- 1 tbsp almond butter or any other nut/seed butter
- ¼ c Maple syrup
- 2 tsp apple cider vinegar
Instructions
- In a medium bowl whisk together almond milk and apple cider vinegar. Leave the mixture for 10 minutes.
- In a large bowl mix Cassava flour and baking powder.
- Add almond butter and Maple syrup to a bowl with almond milk and vinegar and mix everything nicely.
- Pour liquid ingredients into the dry ingredients and mix very well until no lumps remain.
- Preheat your non-stick pan well (I used non-stick crepe pan) and pour about ⅛ cup of batter on a pan. Cook on a medium heat until bubbles appear and the bottom of a pancake is brown. Flip and cook for another 1-2 minutes.* Note 1
- Continue cooking the rest of the pancake batter. Serve immediately with berries/honey/maple syrup.
Notes
Nutrition
J says
Dont know whether the creator of this recipe made an error, but 2 cups of almond milk with only 1 cup of cassava flour makes a LIQUID batter. After trying to pour out several cakes, I added 2 more cups of flour for consistency needed. I followed instructions to a t.
Iryna says
Hi J! Sorry you had a bad experience with this recipe. There's no mistake, it's indeed 2 c of milk per 1 cup of flour. Yes, the batter is quite liquid, however in my experience more flour yields denser pancakes. The batter made with cassava flour behaves differently than all-purpose flour or any other flour. 2:1 ratio makes pillowy soft pancakes just like the ones on the photos.
Sandra says
Writing for a second time
First time no reply.
So these pancakes look really good on pictures but no one is showing or telling the real picture.
I been following many of these recipes step by step but the same thing is happening the outside is done but the inside is moist not fluffy. How can I get the inside to cook. Help
Iryna says
Hi Sandra! Sorry, but I don't see your previous comments, perhaps they didn't go through. As for your question, these pancakes are not supposed to be thick and fluffy. They won't puff up as a regular pancake at least not in this recipe. They're soft but thin. On the inside they should have a consistency of a thick jelly. The cooking time may vary but generally 3-4 minutes per side on a medium heat. It can be faster than that. If the top of the pancake is bubbly and you can lift the bottom of a pancake with a spatula, it's probably ready to be flipped. But again, if you flip it and the pancake doesn't have any color, you can flip it back and allow it to cook for another minute or two. Please let me know if you have any more questions.
Deborah Lucas says
Turn out good with a little trial and error. I had to use butter on my non stick pan and that helped them not stick. My 4 year old ate 2! Win win!
Iryna says
Thank you so much for your comment Deborah! I'm glad and your 4 year old enjoyed this recipe!:)
Juli says
Yikes very gluey -And I didn’t realize that you must have a nonstick pan which defeats the purpose of making these because Nonstick pan is not healthy
Iryna says
Hi Juli! Sorry you didn't like this recipe. I understand your concern about using non-stick pans, however there are different options for non-stick cooking other than Teflon. I use ceramic or diamond non-stick pans and quite happy about them.
Kayla says
ugh i wanted to try these so bad!! i followed directions but they kept sticking to the pan! tried cast iron & a non stick both with & without oil. idk what i'm doing wrong 🙁
Iryna says
Hi Kayla! Sorry you had a problem with the sticking. This is a recipe that I love, make often and not sure what's causing the issue. I will give it a go again to see if anything needs tweaking. I appreciate you sharing anyway!
Daniela says
I was looking for a vegan gluten free pancake recipe to make with a homemade rice milk I have in my fridge. This recipe looks like the perfect choice! ?
Iryna says
Awesome! I hope you'll like these!
Anita says
I've never heard of cassava flour before, but those pancakes look awesome and fluffy. I'll see if I can find that flour and try to make these. 🙂
Iryna says
It's a great gluten-free and grain-free substitution for all-purpose flour.
Rebecca says
I haven't tried cassava flour, now I need to. these pancakes look delicious
Iryna says
thanks Rebecca!
Caitlyn Erhardt says
Yummy! I had these for breakfast this morning and they were sooooo good! Thanks for the recipe.
Iryna says
You're welcome:)