These Paleo 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.
These paleo pancakes will be your new favorite breakfast or brunch! Healthy, light, and versatile, these pancakes are easy to make and ready with just 6 ingredients!
While most cassava flour pancake recipes call for eggs, this one is naturally vegan and egg-free. Top them with fresh berries and a dash of maple syrup to take them to the next level!
What is Cassava Flour?
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 the moisture out of them. Then, they dry the pulp and grate it into flour.
Cassava flour is rich in starch and has some amount of vitamins. For people with gluten sensitivity or who follow the Paleo diet, Cassava flour is one of the best ingredients for cooking and baking, alongside coconut flour and almond flour.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Cassava flour. Sometimes different brands of cassava flour can give different results, so I suggest using Otto's Cassava Flour. This was the flour that I used to test this recipe.
- Nut butter. I used almond butter. However, you can swap it for peanut butter, sunflower seed butter, or even coconut oil if you have neither of those. If you want to make this recipe nut-free, use sunflower seed butter.
- Almond milk. To make these cassava flour pancakes dairy-free we're using almond milk, but coconut milk or oat milk work as well.
- Apple Cider Vinegar. You'll need 2 teaspoons to make vegan "buttermilk".
- Vanilla extract. It's optional, but I do like to add a teaspoon to the batter for flavor.
🔪How to Make Cassava Flour Pancakes
- Mix almond milk and apple cider vinegar. This will help to make the pancakes fluffier. Leave the mixture for 10 minutes.
- Mix dry ingredients. Add cassava flour, baking powder, and salt to a medium-sized bowl.
- Mix liquid ingredients. To a large mixing bowl, add the milk and apple cider vinegar mixture, almond butter, and maple syrup.
- Pour liquid ingredients into the dry ingredients. Mix very well until no lumps remain.
- Cook. Pour about ⅛ cup of batter on a preheated pancake pan. Use a spoon to form a round pancake, and cook on medium-low heat, until bubbles appear and the bottom of the pancake is brown. Flip and cook for another 1-2 minutes.
- Serve your cassava flour pancakes while still warm and top with desired toppings!
👩🏻🍳 Chef's Tips
These cassava flour pancakes are on the 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 a 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 a few blueberries on top, and then flip it.
Different brands of cassava flour yield different results. Depending on which brand you're using, you may need to add more milk to adjust the thickness.
💬 Frequently Asked Questions
Yes, you can freeze these pancakes for up to 3 months. Let them cool completely, then transfer to a freezer-safe container, layering parchment paper between each layer of pancakes to prevent sticking.
Yes, you can make the batter a maximum of 2 days ahead of time. There are two things to point out. Once, make sure to add the baking powder right before you cook the pancakes. And two, the batter will thicken as it sits so you will need to stir in a few tablespoons of milk.
They taste similar to wheat pancakes, except that they're more light in texture. In general, cassava flour has a more neutral flavor, compared to other gluten-free flours.
Cassava flour is similar in texture to wheat flour, so It can sometimes be used as a wheat flour substitute with a ratio of 1:1. However, it won't work in all recipes, because it tends to absorb more liquid than regular flour does. For more in-depth info on how to use cassava flour in recipes refer to this article.
Blueberries. Any fresh fruit is delicious on these cassava flour pancakes. You can also make stewed blueberries by simmering them with a tablespoon of maple syrup for 5 minutes.
Chocolate chips. You can add chocolate chips to the batter or top the pancakes with them.
Maple syrup. A dash of maple syrup can sweeten these pancakes without adding refined sugar.
Nut butter. I love topping these cassava flour pancakes with almond butter or peanut butter to make them more filling.
Coconut flakes. Brown your coconut flakes on the stovetop for 3-4 minutes, this gives them so much flavor. You will thank me later!
🌡️Storage and Reheating
If you have any leftovers, you can save them in an air-tight container in the fridge for 4 days.
To reheat cassava flour pancakes, either warm them in a pan on the stovetop for a few minutes or microwave them for 30 seconds on each side.
🍧More Gluten-free Breakfast Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Paleo Cassava Flour Pancakes
- 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 a non-stick crepe pan) and pour about ⅛ cup of batter on a pan. Cook on 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 batter. Serve your cassava flour pancakes immediately with berries or maple syrup!
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.