Fluffy, light, and airy are not words most people associate with paleo pancakes, and I can’t blame them. There are too many paleo pancake recipes that yield thin, dark, eggy discs that pushes us to give up on enjoying the fluffy hotcakes we love so much.
But thanks to these cassava flour pancakes, your breakfast world is about to be flipped. Literally. Watch how easy it is to make Paleo Pancakes in this quick video
After a few years of eating almond flour paleo pancakes, I decided that what I really missed was the airy and fluff regular flour could bring to a recipe.
I had read about cassava flour proidign the “fluff” I was missing with my grain free recipes and I decided to take on the testing.
Which Cassava Flour Works Best for Pancakes?
Not all cassava flours are created equal. I tested many that with the measurements in my recipe yielded a thick, unusable batter; while others a gummy texture. Update: if you read the comments this happens to others too.
I created this recipe using Bob’s Red Mill Cassava Flour. The consistent texture of the flour package after package yielded the pancakes you see photographed here. It is the cassava flour I recommend for this recipe.
I’ve also successfully made these pancakes using Otto’s Naturals Cassava flour. The results were also fluffy and delicious pancakes without having to modify the recipe.
How to Make Fluffy Paleo Pancakes
The one food my family can’t go without? Pancakes. After years of experience, I’m will openly admit I am a pancake snob and positive I could make them blindfolded!
But when you’re grain-free or doing a round of Family Kickstart, fluffy and thick pancakes aren’t always possible until now… with the help of cassava flour!
I’ve tested all sorts of grain-free flours for pancakes and have had success, but nothing compares to cassava flour! It yields perfectly light, fluffy hotcakes that remind me so much of my Classic Fluffy Pancakes, I’ll go ahead and say they could be twins!
What is Cassava Flour
Cassava flour is made from the yucca plant, a starchy root vegetable common to South America and Africa. The flour has a very fine texture, mild flavor and it’s easy to use, making it one of the closest replacements for white flour.
Because of the startchiness content, different milling processes by different brands can yield a different product quality/texture; and therefore, affecting the batter.
While I often use both almond and coconut flour, neither compare to the amazing results I get when using cassava flour in muffins, biscuits, and pancakes.
It’s also a breath of fresh air for anyone with a nut allergy since most gluten-free flours are made with nuts. Yikes!
Is Cassava Flour Paleo?
Since it’s made from a starchy root vegetable, cassava flour is 100% paleo! This is good news, especially if you’ve been without all your favorite breakfast foods for a while.
Benefits of Cassava
Cassava flour is very allergy friendly! It contains no gluten, nuts, dairy, or refined grains. This takes a little pressure off if you have to bake or cook for large groups.
High in carbohydrates
With only 120 calories per ¼ cup serving it is a great source of energy and free of all refined carbohydrates. It’s a much better alternative to white and whole wheat flours.
In the grain free and paleo world baking is a risky game but this isn’t so with cassava flour. You don’t need a crazy amount of eggs or any weird combination of things, it works just like regular flour. Just swap it 1:1 with all purpose flour in your favorite baked good recipes.
How to Make these Paleo Pancakes Egg-Free
This recipe for paleo pancakes requires 2 eggs and therefore, it is suitable to substitute the eggs with an egg replacer -my maximum replacer suggestion is always 2 eggs.
I have made these paleo panckes egg-free numerous times using a “flax” egg where you mix 1 tablespoon flax meal with 3 tablespoons warm water, mix and allow the flax to form a gel-like mixture. This will “bind” the pancake ingredients and replace one egg.
For this recipe, you’ll need to make 2 egg replacers: 2 tablespoons of flax meal + 6 tablespoons warm warer. Mix, wait 5 to 10 minutes, and mix into batter.
I have also used a commercial egg replacer. Replacer to water ratios varies by brand so check the packaging accordingly. With a commercial egg replacer, I only suggest substituting up to 2 traditional eggs.
Can You Freeze Paleo Pancakes?
Just like regular pancakes, these paleo pancakes can be prepared and frozen ahead of time when you need breakfast on the table, fast.
To freeze pancakes you’re going to want to double (or triple) the batch, allow the extra’s to cool down while you eat a stack, then place them in a freezer bag and freeze for up to 3 months.
Can you Make this Pancake Batter Ahead of Time?
You can make paleo pancake batter a day or two ahead of when you need it. Simply follow the recipe, refrigerate the pancake batter covered, and take it out for ten minutes to warm up to room temperature before using it.
Cassava pancake batter out of the fridge will be cold and too thick to cook up great pancakes. Depending on the cassava flour you use, you might need to add a tablespoon of water to the room temperature batter to give it the consistency needed.
How to Keep Leftover Paleo Pancake Batter
You can refrigerate leftover cassava flour pancake batter for up to two days. Just like making it ahead of time, the batter in the fridge will thicken so you need to let it warm up to room temperature on the counter before you use it.
If it’s too thick, add a tablespoon of water to reconstitute it to the original texture of day one.
How to Top Cassava Flour Pancakes
You can top with berries, sliced bananas, peanut butter, chocolate chips, syrup, or whipped cream. It’s all up to you! Hey, if you’re feeling extra go ahead and toss those berries or chocolate chips in the batter. Just like old times.
I like serving it as a DIY pancake bar for a weekend breakfast or easy dinner. Everyone builds their own stack and wherever breakfast foods are involved, I’m game!Print
Paleo Cassava Flour Pancakes
Everything you love about classic pancakes, made better. No gluten or grains, full of fluff.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- 1 ½ cups Cassava flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¾ cups milk, dairy or dairy-free
- 2 eggs
- 2 tablespoons butter or melted coconut oil
- Maple syrup for serving
- In a large bowl, sift cassava flour, baking powder, and salt.
- Add milk, eggs, and melted butter and mix until there are no visible lumps. Let mixture sit for 5 minutes.
- In a large griddle over medium heat, melt some butter or oil. Pour ¼ cup of batter and once it starts to bubble, flip and cook an additional minute on the other side.
- Repeat process with remaining batter and serve.
- Serving Size: 2 pancakes
- Calories: 247
- Sugar: 0.1g
- Sodium: 566.8mg
- Fat: 7.6g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 41.8g
- Fiber: 2.6g
- Protein: 3.1g
- Cholesterol: 86.6mg
Keywords: paleo pancakes, healthier pancakes, cassava flour recipes