Paleo Cassava Flour Pancakes

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.

cassava flour pancakes

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.

Until, I discovered Bob’s Red Mill Cassava Flour. The consistent texture of the flour package after package yielded the pancakes you see photorgraphed here. It is the cassava flour I recomment for this recipe.

cassava flour pancakes

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!

It’s the new kid on the block and Bob’s Red Mill cassava flour is quickly ranking as one of my favorite paleo flours for baking and cooking.  It’s top-quality and gluten-free making it a great go-to option that fits my family’s needs.

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!

paleo pancakes

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

  • Non-allergenic

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 1/4 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.

  • Easy replacement

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.

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 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.

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!

cassava flour pancakes

Paleo Cassava Flour Pancakes

Thick, fluffy cassava flour pancakes make a delicious gluten-free, paleo breakfast. These are sure to become an everyday favorite.

  • Author: Laura Fuentes
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast


  • 1 1/2 cups Bob’s Red Mill Cassava flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cups unsweetened milk
  • 2 eggs
  • 2 tablespoons butter or melted coconut oil
  • Maple syrup for serving


  1. In a large bowl, sift cassava flour, baking powder, and salt.
  2. Add milk, eggs, and melted butter and mix until there are no visible lumps. Let mixture sit for 5 minutes.
  3. In a large griddle over medium heat, melt some butter or oil. Pour 1/4 cup of batter and once it starts to bubble, flip and cook an additional minute on the other side.
  4. Repeat process with remaining batter and serve.


  • Serving Size: 2 pancakes
  • Calories: 242
  • Sodium: 561.9mg
  • Fat: 7.5g
  • Saturated Fat: 3.5g
  • Trans Fat: 0.1g
  • Carbohydrates: 39.3g
  • Fiber: 2.5g
  • Protein: 3.1g
  • Cholesterol: 86.6mg

Keywords: paleo pancakes, healthier pancakes, cassava flour recipes

55 thoughts on “Paleo Cassava Flour Pancakes”

  1. Erin says:

    I made these for dinner tonight and they were SO DELICIOUS! I used Bob’s Cassava & Silk Cashew Milk. My only addition was a generous splash of vanilla. Perfection.

  2. Becky says:

    This didn’t work at all. Had it on the lowest heat at one point and they were still uncooked on the inside and completely burnt on the outside. No matter what we did

    1. Laura Fuentes says:

      Becky, was the batter on the pan too thick? What was the texture of the batter in the bowl? It’s similar to that of regular pancakes.

  3. Laurianne sylvester says:

    Hi Laura!
    I made the pancakes and they came out very flat. I added frozen blueberries. Not sure if that affected the consistency of the batter.

    1. Laura Fuentes says:

      Laurianne, this could be two things. The first is your baking powder has lost its “lifting” powers (has it been opened more than 9 months?) and the other is the brand of Cassava flour you might have used. The starch content will vary between brands, some not having a lot of starch % yielding flat pancakes, others too much and the batter is too thick. The batter should be the thickness of traditional pancakes. I hope it helps!

  4. Edith Marmolejo says:

    Any Substitute for milk that you recommend for this recipe

    1. Laura Fuentes says:

      I would recommend a dairy-free alternative such as almond milk, oat milk, or any other “milk” you typically use.

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