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A stack of Cassava flour pancakes on a white plate served with blueberries on top

Cassava Flour Pancakes Recipe

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
10 minutes
Total Time 35 minutes
Servings 4
Calories 184kcal
Author Iryna



  • 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.


Pancake Pan
I recommend preheating the pan on a medium heat for 5-7 minutes.


Calories: 184kcal | Carbohydrates: 36.1g | Protein: 420g | Fat: 4.2g | Sodium: 199mg | Potassium: 420mg | Fiber: 3.9g | Sugar: 11.9g | Calcium: 273mg | Iron: 2mg