Apr 4, 2019
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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 cassava flour 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.
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!
Make Next: Paleo Almond Flour Banana Pancakes
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 starchiness 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.
I’ve got a whole list of the best paleo breakfast recipes if you’re searching for more ideas after these epic pancakes.
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.
Which Brand of Cassava Flour to Use for Pancakes
Having made these pancakes hundreds of times with different brands of cassava flour, I want to stress that not all cassava flour brands will yield the pancake texture you’re looking for.
As cassava flour has grown in popularity and lower quality manufacturers are more abundant, you will find cheaper quality white-labeled brands that do not yield consistent results.
Therefore, if you have any problems with this cassava flour pancake recipe, know that it’s likely the brand of cassava flour you’re using.
Here are the recommended cassava flour brands that yield consistent outcomes in recipes:
- Bob’s Red Mill Cassava Flour
- Otto’s Cassava Flour
- Thrive Market (membership req’ for purchase)
Reader tip: if not using the brands listed above, add the liquid slowly into the batter and then WAIT, up to 20 minutes, for the cassava to absorb the liquid before you troubleshoot with the tips below.
Success Tips for Cassava Flour Pancakes
If you are using one of the two consistent brands above, you should not have to adjust the recipe. Please watch the video and make sure you look at the batter consistency before you start or do one test pancake before you dismiss the batch.
Here is how to troubleshoot the most common issues with cassava pancake batter.
The batter doesn’t “feel” right
Did you wait 5 minutes for the flour to absorb the liquid and achieve the pancake batter consistency? This is an important step that should not be skipped.
Batter too runny or thin
Add 1 to 2 tablespoons additional cassava flour to the batter bowl, up to 4, and add ⅛ teaspoon baking powder. Mix to combine and wait 5 minutes for the flour to absorb the liquid. Next time, add the milk last and add it slowly to the bowl.
Batter too thick
If the batter seems too thick, add 2 tablespoons of additional liquid (milk or water) to the batter. If adding more than ¼ cup of liquid, add an additional ¼ teaspoon of baking powder to the batter.
How to make them fluffier
There are two possible reasons why your pancakes are not fluffy. The first is because your baking powder might not be active, and the other is because your batter is too thin.
To test if your baking powder is active, take a teaspoon of baking powder and put it in 2 ounces of water (about a shot glass) and if it fizzles immediately, it’s active. If it’s slow, it might need to be replaced.
Pancakes are undercooked in the middle
If your pancakes are undercooked in the middle, this is because your heat is too low. Next batch, heat up the pan longer before pouring the batter. Your heat should be medium-high or if using an electric griddle 350F-375F.
My pancakes burn before they are ready to flip
This is because your heat source is too high and should be lowered.
My pancakes are salty
Most “fluffy” pancake recipes call for a higher level of baking powder (which naturally has a salty taste) plus salt to activate it and melted butter.
If you’ve made the batter and when testing the pancakes tasted salty, add a tablespoon or two of granulated sugar, honey, or maple syrup to the batter bowl. Mix really well, wait 5 minutes, then test one more pancake.
If you haven’t made the batter yet, check the expiration date of your baking powder. If it’s been opened for more than a year, get a new one. If your butter is salted, either skip the salt added to the recipe or skip the salted butter. Both are too much.
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 of warm water. Mix, wait for 5 to 10 minutes to form that gel-like mixture and mix into the milk/liquid.
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.
Important note: I recommend mixing the egg replacer + water in a bowl to create that gel-like binding mixture as stated in the packaging. Then, add the replacer eggs to the liquid (milk) and dissolve it in that. Once combined, pour that egg replacer + milk liquid into the dry mixture. This ensures that the egg replacer is distributed evenly throughout the batter. Otherwise, you’ll get “wet/stick” middles from a lack of a binding ingredient in the batter.
Read this post about Eggless Pancakes and Egg Substitutions.
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, strawberry chia seed jelly, 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!
Paleo Cassava Flour Pancakes
- 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 the 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.
These taste delicious! But I’m trying to figure out why the batter is so heavy? They almost crisp up when cooking instead of staying fluffy. Any tips or ideas why this would be?? I’m using Ecoideas Cassava flour since that is what’s available to me. Also, I ended up adding about double the amount of milk – I used Silk Almond and Cashew. Thank you!
The density of the batter varies by brand of flour used but on itself, the batter is quite thick, especially if you allow it to absorb the moisture as noted in the directions -this is mostly to adjust to the different varieties/brands which will yield inconsistent results. Two notes: 1. now that you know how your flour reacts, add a bit more liquid and mix, just before cooking them. 2. lower the heat a little so they don’t crisp as much but they still turn golden. -I hope this helps!
Victoria A Shepard
Fabulous recipe. Light, fluffy!
The best cassava pancakes out there.
Thanks for letting me know Laura, much appreciated.
So do you recommend I weigh out the Ottos Cassava flour to the 210g or don’t you worry about weighing it?
Thanks for your wonderful help.
Weigh your flour if you wish. My biggest recommendation is to watch the video and pay close attention to the texture of the batter. make your batter, and wait at least 10 minutes for the liquid to absorb. Then you can troubleshoot if needed.
Thanks so much for your wonderful help Laura & your fabulous recipe, so very grateful
Thanks for the fabulous recipe. When using ottos brand flour, do you recommend weighing the flour to be sure it’s the correct amount? On the packet it says 1/4 cup is 32g. So for your recipe, would you use 192g of cassava flour?
Please let me know, thank you!
1/4 cup of cassava flour (Bob’s red mill) weighs approx. 35g, which means that 1.5cups is 210g of total weight. Ottos has very similar composition to Bob’s so if you measure out the 1.5c, wait for the batter to absorb the liquid and then it’s too runny, slowly add 18g (about 2 tablespoons) into the batter. I hope this helps!
Thank you for being so kind & helpful to get back to me & let me know your thoughts and advice. So even know I’m using Otto’s brand that says 1/4 cup weighs 32g. Would you still use 210g of flour that you explained above, even know this is based on the Bob’s Red Mill Brand?
Thank you for your wonderful help & fabulous recipes!
Hi Lorrae, I think you should start with less flour. Wait for it to absorb the liquid and test a single pancake. THEN assess if your batter needs a bit more.
Could I use this recipe for waffles?
I’m working on adapting this recipe to be used for waffles since it will need more liquid. You’re welcome to use it and adjust.
My pancakes are not light and fluffy like yours appear. Taste good but want them thicker. I used a different flour. Suggestions?
Ann, while I don’t know if any changes were made to the recipe or if you used the same brand of cassava flour, I can say that some brands need a little longer for the batter to sit and absorb the liquid. You can also make the batter the night before. In the morning, it should be nice and thick, yielding fluffier pancakes.
WOAH. I just made these and was completely blown away. Their texture and flavor are unbelievable!! Admittedly I used soured heavy cream instead of milk (and therefore omitted the butter), so they were very fatty, but good lord were they delicious. I now know what I’ll be making any time I have cream that goes by! These, as I just told my sister, are exactly what you hope diner pancakes will be but rarely are. I am sharing this recipe with everyone I know. Thank you for this!!
(I also used Otto’s)
Perfect, fluffy pancakes with crispy edges. Used Ottos and let sit 5 mins, like instructed. Awesome, thanks so much for this recipe!
Wow, my mind is blown. Had no idea paleo pancakes could be this good.
These are the best pancakes I think I’ve ever had! We used duck eggs and only about 1/2tsp of salt, but they turned out amazing! Thank you for the recipe!!! Even my two young kids and husband love them. I made a batch after dinner the other night and we ate over half in one sitting.
Hi, Laura! Thanks for sharing yet another fantastic recipe. Unfortunately I did not have the brand of cassava flour that you recommended, and my batter turned runny after just 1 cup of milk. I was prepared to expect something like that. Next time I will add the milk even more slowly.
Then I added about 1/4 cup of cassava flour, 3 tablespoons of coconut sugar and a pinch of baking powder. It was less runny, even after 5 minutes. I then made a few pancakes for the school going kids and they were acceptable. Not thick but ok. I left the rest of the batter on the counter as I left home to drop them off. It was more than an hour later when I remembered my batter. To my surprise and delight, the batter had turned thick, just like it should. Later, when I used it up the next day( it sat in the fridge overnight) I was able to make good pancakes that were tall, fluffy and delicious.
So to those who have a cheaper brand of cassava flour like I did….use far less milk if you’re in a hurry. I have to try this myself. But leaving the batter for a much longer time to rest worked beautifully for me.
I’m so glad you were able to save the batter! Yes, with more time, the batter will thicken. Thank you for sharing this worked best this way for you!
I absolutely love these! It’s all I wanted to eat my first few weeks postpartum with baby #4 I’m curious, do you think this could be made into a pancake bake? I’m a little short on time these days for standing around waiting for a stack of them to be done, haha, so I wondered if I could just toss all the ingredients into a casserole dish and bake it…? Thoughts?!
Brilliant idea. I have not turned this into a pancake bake (sheet pan-sized, 13×18 inch) but I usually do my traditional ones at 425 for 10-12 minutes (lined with parchment and greased sides). Alternatively, you could make them and freeze the pancakes. Simply heat and eat!
Read through all the comments and still can’t figure out what I’m doing wrong. These always turn out so gooey on the inside and don’t brown nicely on the the outside. I used Bob’s Red Mill flour (room temp), flax egg, and coconut milk. Does a longer absorption time before cooking help? I’ve tried making the batter thicker, thinner, no luck.
Are you greasing the pan/surface, and is it hot enough? (for the lack of browning). Gooey is the flax egg so I recommend spreading the batter with the back of the spoon after you pour and not as thick on the pan.
I can only think of the heat setting since they don’t brown for you. They are being cooked on too low heat. I would make sure your surface is nice and hot (but on medium-high heat), once the first side bubbles, then you can reduce the heat. Non-browning surfaces tend to be because of the heat. i hope this helps!
I’ve been grain free for nearly 2 years. The taste of my pancakes are just amazing! My batter did not get thick so after purchasing the recommended brand of flour I will be making many, many more pancakes!
Was hunting for a paleo pancake that actually WORKED. This one is ittttt!
These are the best Paleo and gluten free pancakes I’ve ever had! I’ve made a few different cassava pancake recipes before and these were fluffy and not gummy or dense like some others I’ve tried. Thank you!
Thank you for coming back and sharing how much you enjoyed these pancakes!
I love this recipe! It’s our go to pancake recipe. I use Otto’s cassava flour, or Thrive markets.
Thank you for sharing that both of those brands work great for you!
My kids love love love this recipe for cassava flour pancakes. Thank you so much!!!! It’s a keeper
I tried this and got pretty terrible results. After sitting for a few minutes the “batter” was more like a ball of dough. I added some water to get it to where I could spoon it into the pan. After cooking for at least twice the time recommended, the cakes were wet and mushy pretty much all the way through except for a thin crust on the outside. I’m not sure, but I’m guessing either it’s the wrong kind of casava flour that I used–I used the kind that’s a bit course like corn meal–or it’s the water that I added to get the dough to turn back into a batter. Anyway, no success with this one!
I am sorry this didnt’ work for you, Rennie. In the post, I specifically state which brands work for this recipe and then the section on how to make some corrections. Cassava flour is very inconsistent across brands.
So the first time I made this recipe – the pancakes turned out fluffy and delicious as you mentioned. I had used 2 duck eggs in place of regular eggs since I’m allergic to chicken eggs. How I followed the same recipe this past weekend and today substituting energ – egg replacer for the eggs and the pancakes were sticky in the middle despite having them cooked on high heat. I even attempted to cook them longer only for some of the pancake to start burning. I don’t know where I went wrong. I previously tested out the baking powder which was fine. I was bummed to not achieve fluffy pancakes.
I understand this issue completely -using the egg replacer. What I do is mix the egg replacer + water in a bowl to create that gel-like binding mixture. Then, I add it to the liquid (milk) and disolve it in that. Then, I pour that egg replacer + milk liquid into the dry mixture. This ensures that the egg replacer is distributed evenly throughout the batter. Otherwise, you’ll get “wet/stick” middles from lack of binding ingredient. That said, I haven’t had much luck in the consistency of using the Energ brand. I prefer to use a flax egg or the one linked in the post.
Can you sub with baking soda instead of powder somehow? I don’t have any powder and can’t buy more right now but want to try these out!
To sub baking soda you’ll need to use an acid, such as apple cider vinegar, about 1 teaspoon for the recipe.
Can you mix these up the day before and keep in a mason jar in the fridge?
Yes, you absolutely can! When ready to use, give it a stir. The batter will be thick but that’s ok!
I doubled the recipe, and while the texture was amazing, they were so salty!! Where did I do wrong?? I double checked my steps and didn’t make any measuring mistakes…
Hi Angela, when doubling the recipe, you do not need 2x the baking powder. Only an incremental amount for lift, about 4 1/2 teaspoons total (vs. 6 when doubling).
It was salty because of the extra baking powder. In the recipe notes she said when doubling the recipe to add only 4 1/2 teaspoons of baking powder.
Glad you saw that. Yes, doubling a recipe doesn’t always mean double all ingredients (if only it were that easy). Hopefully next time they won’t be salty for you.
I added 2 grated apples and 1/2 cup Parmesan cheese and turned these into delicious waffles!
After sitting mine batter was a lot thicker. I used coconut milk and flax meal eggs. Do I need to change the recipe slightly because of that?
While the batter for this recipe is thick, coconut milk is thicker than dairy milk and traditional commercial dairy-free milks. I would add 1 tablespoon or two additional to thin out the batter to look like the one shown in the video.
Could this same batter be used to make waffles?
This batter is a bit thick for waffles. I would add 1/4 cup of additional milk to thin it out.
I made waffles with this. I put 1 tsp if vanilla in it and made them in the chaffle waffle maker they were great!
These were delicious. I added some cinnamon to my batter. Thanks for the recipe. 😀
Cinnamon sounds like a great idea!
This is THE pancake recipe to use. I’ve gone through so many different recipes and finally found one that my whole family will eat. I did use just a little less liquid because to accommodate the flour I used and they came out perfect. Watching the video helped to see the right consistency of the batter. Thanks so much for sharing.
Thank you for this recipe. I enjoyed the experience and flavour. I watched the video, tried it with a recommended flour (Otto’s), did sift, and allowed it to rest (I see that it thickens up a fair bit during the rest, mine was as in your video; I can see how some would describe that as paste/thick 🙂 ). I had added 1 tsp cinnamon and 1 tsp vanilla extract, and used a vanilla almond milk (so that’s also somewhat sweetened) and ghee, with rather large (since duck) eggs, [so I could try with smaller eggs as step #1 to try correcting, but am not convinced this is the issue]. I tried cooking some as is, and some with added dried blueberries.
My challenge (in all) was in getting these to be cooked rather than gooey or not entirely cooked through in the centre, and in getting them to be as fluffy as yours seem (with the ‘double-pouf’ in the photos). How long do you tend to cook these on the first side if it’s only a minute on the second side? Also, do you maintain exclusively medium heat for the full duration on your burner? Do you have any suggestions to get them to be more cooked in the centre and more ‘fluffy’? Thanks in advance!
Hi, I’m glad this worked well for you. I understand the challenge of getting some of the centers cooked through; this has happened to me several times when the heat source was too hot at first (heating up the base too quickly so it leads to earlier flips) and then turning down the heat. Another most immediate remedy is to spread the batter out with the back of a spoon to make a thinner center (just like pressing down on a hamburger to cook the middles evenly). I hope this helps!
And somehow my ‘batter’ turned into dough!? Totally followed the directions to a T!
I would add a bit more liquid to achieve the texture shown in the video. As mentioned, not all cassava flours behave the same. Two comments down, the batter was “watery flour”.
Hello, thank you for the recipe. However, we did everything you said and they came out like crepes. Had to add way more flour, and still didn’t come out right.
This was an excellent recipe. Easy to make. I used Cassava flour (for first time) – that I bought at HomeSense. Delicious – will make again soon. Yum…
I loved this recipe as it is. However, one day I didn’t have enough cassava flour and only one egg. So used 1 cup of cassava and a 1/2 cup of tigernut and one egg. And I actually liked it better! And that’s saying a lot because I love Laura’s recipe. Great fluffy, non-gluten pancakes, thank you!
I just made this recipe. is the batter suppose to be really runny. I am cooking them now. they are not very thick. is this normal? thanks
No, this recipe is not runny at all (reason no. 29 why I love to include videos in most of my recipes so you can see the texture of the batter). What brand cassava flour did you use?
same here. Very watery flour. The brand is not the same as yours but these are too watery even for crepes 🙁
I am sorry you had trouble with this batter. I can only guarantee results with an ingredient that has natural variations with the brands I tested. Two comments up the batter was too thick.
These turned out pretty well. I added cinnamon and vanilla and used a different cassava flour. Not as fluffy as yours looked, but still good. I tried adding blueberries during the cooking, but it worked better to just eat with. It made it hard to get fully cooked without too much browning. I suggest adding fruit as a topping instead. Thanks for the recipe!
I suggest you lower the heat of your pan/surface if they are getting too browned before they are done cooking and try spreading the batter a little thinner. I hope this helps!
I had to use about half the milk and they were still a bit runny. I used TerraSoul cassava flour and sifted the flour.
Texture is incredible, as was the taste. Very difficult to distinguish from flour pancakes. Thank you!
Laura, que riquisima, tu receta!
Thank God for your recipe–really.
Super easy. Few ingredients needed.
Again, thank you! I used coconut oil instead of butter (adds nice light coconut flavor) and about 1 teaspoon of cinnamon and dash of vanilla.
Still experimenting –such a great recipe to play with and have an alternative other than white flour.
How can I make this a waffle recipe? This is my favorite pancake recipe, but I want to try using my new waffle maker!
you can absolutely turn these paleo pancakes into waffles. You’ll need to add a little more liquid (about 1-2 tablespoons) to the batter since waffle batter is a bit runnier -I’m 100% going by the texture of the batter shown in the video. I hope this helps!
I made these and they were great! I used cassava flour that I bought from nuts dot com
Wonderful recipe thank you! I added some vanilla and a tiny bit of sugar and used for waffles which turned out perfect
I made this great recipe following the exact steps and ingredients but it still turned out gooey in the inside 🙁 I then realized there’s so many factors that comes into play when making these lovely pancakes perfectly . So I decided to think about why they weren’t coming out right and started over from scratch with the same ingredients and same steps BUT the only thing I did different this time was thin out the batter so instead of 1 3/4 cup of milk I used 2 1/2 cups and
Does the temperature of the cassava flour or the kind of milk matter? I used the flour straight from the freezer where I keep my brown rice flour. Also, does it matter what kind of milk? I used Summerhill goat milk. My first attempt this morning turned out more like crepes. They were still tasty and hard not to eat as I went. I even used a couple as wraps for my tuna salad at lunch. I have more in the fridge and will try again tomorrow morning. Adding a little more flour didn’t seem to help get them thick. I just found your website and look forward to exploring other recipes.
The cassava flour at room temperature will definitely help absorb the liquid. Unfortunately, as mentioned in the post, not all cassava flours are the same and have the same starch ratio, which affects texture.
Do the flours and milk need to be room temperature? Like flours I used to use, I kept my cassava flour (Pamela’s organic) in the freezer until using. And I used cold goat milk to which I add liquid enzymes to remove the lactase. The goat milk fat tends to glob and not mix into the rest of the milk. The batter was much thinner and the pancakes as well, but they were still tasty and hard not to eat just as I cooked them! I watched your video and read all the info twice and was delighted in how much joy you have in cooking and sharing… what a blessing you are — and a great find after learning an autoimmune disease has me gluten free for good.
Hi Debbie, the flour at room temperature is definitely a must. I have not tested this recipe with Pamela’s organic or with goat milk. I would suggest adding a tablespoon or two of flour at a time to achieve the texture as shown in the video, and about 1/4 teaspoon additional baking powder (so they are not flat). I hope this helps!
I followed this recipe to a T and it did NOT turn out well. It was so extremely thick I had to add so much more water to it. And it still ended up super lumpy in the end
Hi Ke’la, this happens for a lot of people including myself, I get the best results from using Bob’s Red Mill Cassava Flour.
I have been searching for a decent pancake recipe since diagnosed with an autoimmune disease. No more grains for me. I just tried the recipe and was blown away by how good it is. I added some cinnamon and vanilla. They are fluffy and have a very similar taste to wheat pancakes without all the flare up pain. Thank you for sharing!
I’m thrilled you enjoyed these cassava flour pancakes, Elly!
I guess you meant it when you said to use Bob’s Red Mill or Otto’s, because I used a brand I had got on Amazon (first time cooking with cassava) and the “batter” was more like mashed potatoes, and the pancakes fell apart while cooking! I’ll try it again with Bob’s.
Hi Delia, yes, I’ve had better success with Bob’s Red Mill Cassava Flour.
Tried this with Anthony’s Goods Tapioca Flour and they were perfect. This is my new favourite GF recipe.
These were delicious! The batter was so thick I thought it wouldn’t turn out well but the opposite happened! So fluffy and light! Thanks!
Would you be able to include the cassava flour measurement by weight? I used the recommended flour but I have observed that cup measurements can be unreliable with it since it’s so powdery. Thanks!
For this recipe, you’ll need 210g of Cassava flour.
I am transitioning into more food options after being Whole30 since last April. Lost 47 pounds! I am ready to add a few things back in to my diet. Being grain free and without refined sugar is important to me. Sugar causes so much inflammation. I tried these pancakes and I have to say they are probably better than any mix or restaurant! Lovely texture and tastes so good. For topping I used Forager plain cashew yogurt mixed with natural no added sugar raspberry jam. My husband loved them! Thank you so much for such a great recipe.
Do you think the batter would keep for a day or two in the fridge, if I wanted to make ahead and have a couple per day? Or maybe if I split the batch in two and only add in baking soda on the day of?
You can definitely make the pancake batter ahead or save the leftover batter for a day or two in the fridge. After 24h, you will notice that the batter is thicker, so simply adding a tablespoon of water and letting it warm up to room temperature for about 10 minutes is essential for good pancakes. Cold batter on the griddle will not yield as good pancakes. Enjoy!
Turned out well. I like the recipe. I often read comments saying “my husband liked these and he hates cassava flour.” This has never been true for any other recipe in my case, so this is a first 🙂
Made these with Otto’s Cassava Flour and I had to add slightly more liquid, but they turned out great!
Thank you for sharing that Otto’s worked for you. Not all cassava flours are the same so I’m glad you were able to make this enjoyable recipe!
Thank you for sharing your tip for using Otto’s flour!
Great recipe! My kiddos can be somewhat picky when it comes to alternative flours but they gobbled these pancakes right up and said they were great. Not gummy, not dense, just fluffy and perfect! Thank you for posting!
I’m wondering if you’ve ever tried the recipe with Thrive Market brand cassava flour. Thanks for a great site!
Yes. I had a bag of Thrive Cassava flour and I used it in a few batches. They weren’t bad. I highly suggest you adjust the batter for consistency and not by measurements only. That’s the reason I switched to Bob’s because I could consistently achieve a good batter (and good pancakes) regardless of the bag. With other brands, I found that the product was not consistent. I hope this helps.
Wow. I made these today, and my very picky 8 yo devoured them. I took a risk with a random brand cassava flour I had bought from Walmart, and didn’t use as much salt, added 1 TBS of cacao powder, and used vanilla almond milk. They were SCRUMPTIOUS.
Just adding my comment that you need to pick your flour carefully. I used Shiloh Farms Cassava flour and the batter got way too thick and it wasn’t remotely pancake texture. I ended up rolling them out and cooking them a little bit like tortillas or crepes and that was fine, but it wasn’t pancake-like at all.
I have to assume it’s a good recipe if you use the flour recommended, but wanted to add a word of warning not to substitute in other brands of flour unless you are sure about them.
Thank you for adding this comment. It’s very difficult for me to explain that cassava is a starch and different brands have different milling processes and therefore, the product varies (sometimes within the same brand a different bag!). I can only recommend my recipe 100% of the time with Bob’s. When using another brand, I recommend one goes by sight and adjusts some measurements based on batter consistency since some brands absorb the liquid differently.
Wonderful pancakes, my skeptical sons loved them. I’m wondering how to use this recipe to make waffles? Any tips?
You’d need about 1/3 to 1/2 cup of additional liquid.
These cassava flour pancakes turned out great!
I don’t know why these didn’t work for me. I followed the recipe to a T.. they are gluggy and overly moist on the inside. They also didn’t brown well like my usual paleo recipe I use. Quite disappointing in having wasted the ingredients.
I’m sorry these didn’t work for you. The video in the post follows the recipe to a T and they turn out for us weekly. I am thinking the issue is the flour. Which brand did you use?
I have Otto’s Naturals cassava flour on hand. Have you ever tried this flour?
Works great! I tried it after another reader left a review.
It may be the pan she’s using or the baking powder might have expired.
I love them! I followed the recipe and just added 2tsp
Of Vanilla like someone suggested. I also didn’t put any oil in my cast iron pan and they came fluffy, around 1/4 inch tall and not greasy! Delicious! It goes on a favorite list
I’m so glad you enjoyed these cassava flour pancakes, Patty!
Hello I loved these, made half of this recipe and still have leftovers I couldn’t use baking powder, so I tried half teaspoon of baking soda with half teaspoon of vinegar…Next time I’m definitely gonna add less salt and perhaps I’ll add some vanilla extract as someone suggested.
I was wondering if I could do half cassava, half coconut flour ? I’m obsessed with coconut
I am glad this recipe worked out well for you. The ratio is not half cassava and half coconut, since coconut flour is 10x more absorbent. I recommend you mix the recipe, and add one tablespoon of coconut flour, stir to mix, wait 10 minutes, then add another. Yes, it takes up to 10 minutes to fully absorb liquid. You might get away with about 2 tablespoons total. I hope this helps!
These were way too salty for me, but otherwise, delicious! I would definitely make again and just decrease the salt. The texture was great, and that’s usually not the case with cassava flour pancakes! I added some chocolate chips for a Saturday morning treat 🙂
Since finding out I have numerous food allergies, I have spent countless hours looking for and trying paleo/gluten free recipes a lot of times with disappointing results. Not with this recipe It was delicious! Light, fluffy and the perfect texture!! I did add a little vanilla extract, as others mentioned, and used the flax egg substitute. Also, just wondering have you ever made this recipe with dairy free milk? Thanks for helping this girl with her pancake craving!!
I’m so glad this recipe satisfied your pancake craving, Jodie! You can most definitely make this with dairy-free milk -I use almond milk all the time!
I’m so excited to try these! Curious what syrup you use? Maybe I missed it in the blog portion.
I made these for the first time today, and fell in love with them! My family owned and worked in the restaurant business for over 25 years, and we did all homemade food, including pancake batter. After finding out I had many food allergies a couple years ago, it has been a struggle to find recipes that work and are actually good. These passed my test; Great flavor and they were the same consistency as a real pancake! They are not gritty, crumbly, or gummy. They were the right weight, cakey consistency and could be thinned out or thickened up depending on what you like. I made one substitution and one minor change – I used safflower oil instead of melted butter or coconut oil. I also didn’t use a full tsp of salt – maybe a half tsp at the very most. Best of all, everyone in my house can eat these with their varying food allergies!
I’m so glad these were a success for you! I love having recipes that accommodate for everyone’s needs and you only have to make one batch!
What can I do if I don’t have any eggs? I just ran out and I don’t actually have eggs. I’ve heard you can use applesauce in place of eggs but I don’t think I’ve ever tried that. Like what is your recommendation in place of the two eggs if I have everything else I need but that? Thanks!
Lara, this post covers what you can use as an egg substitute for pancakes. Ignore the recipe, use the substitute that works best with the Cassava flour recipe. My recommendation would be the flax egg method or the commercial substitute.
I did a review of the recipe and how good the pancakes were. When I went back into my kitchen I realized the two eggs were still on the counter.
A happy mistake because without the eggs they taste fabulous.
I’m so upset. I followed this recipe to the T, and it’s so gummy and not fluffy at all. All the pancakes using flax eggs turn out stringy and gummy like a gummy bear inside. My sons allergic to egg and I just can’t seem to find anything to substitute it and make things fluffy. I had hopes for this recipe 🙁
This recipe performs incredibly well -until the eggs are substituted. All egg substitutes are denser than traditional eggs. One tip is to make thinner pancakes (spread the batter on pan thinner) and it reduces the gummy texture.
I have for the past 5 years been baking and cooking gluten free, and although this Brand you use is not available here on the Canary Islands, I purchase from a store that sells my spices Indian, Chinese, My coconut sugar, rice flour , etc, so I chose to use your recipe and well,,,,,Cooking with Ghee and adding Ghee to the recipe as Sadly I have no coconut oil left, they were amazing, I used the two eggs, and yes Yucca flour is fine, but the Baking powder for sure helped. I served mine with Hot fried banana cooked in Ghee and Coconut sugar, a sprinkling of Raw Cacao powder and Greek yogurt…I have enough left over for tomorrow, so a different fruit tomorrow for sure.
Thank you and 3 pancakes were made and for sure enough for another 3..
Light and for sure an excellent change from my other Gluten free flours I have used.
I’m so glad you found a substitute you can use that worked well for you in Spain. Thank you for sharing you enjoyed these.
Turned out amazing!!!! Fluffy and delicious.
Question, I made mini pancakes and I plan on freezing them. How do you recommend reheating them? Just the microwave?
I wrote a full post on how to freeze pancakes here. You can absolutely freeze them and toast them again!
These were flat, gummy and basically inedible.
What kind of Cassava flour was used? was your batter too runny?
I added 1 tablespoon pumpkin and cinnamon… so good!
Cinnamon would be perfect in these! Good thinking, Luna.
Is there an egg substitute that would work well?
I have not tried this recipe with an egg substitute, although some have said that a “flax” egg will work well -although not as “fluffy”
Just curious if baking Soda would work as a baking powder substitute? I have a corn allergy so no corn starch allowed. Would they rise still ?
Baking soda alone will not make these pancakes rise. There is a baking powder that has no corn starch available that uses potato starch. Here is one I recommend.
These cooked up perfectly. My only complaint is mine were way too salty! Will definitely cut that back next time. Maybe the type of salt I used? Pink Himalayan? Otherwise great!
Best recipe ever. I use ottos cassava flour instead.
Thank you, Pat. The right cassava flour is super important, glad you found another good one!
These were really good! I used a little vanilla. They didnt brown as good as I like but they were still yummy. I also used light tasting olive oil instead of coconut.
Wow this is my new favorite pancake recipe. I used and almond coconut milk and next time I would use a little less salt (maybe the pink Himalayan salt is extra salty not sure.) other than that I would keep everything the same. This was the perfect amount of crispy on the outside and fluffy and chewy on the inside.
I’m so glad you enjoyed these! Thank you for trying my recipe.
This is an awesome recipe!
These pancakes were fantastic! I used half coconut milk and half water. I noticed my cassava flour was very fine, so mine took a lot more liquid. I just kept adding more water until it looked like normal pancake batter. Best paleo pancake recipe I’ve found so far!!
Can i sub the 1/2 cup of cassava to arrowroot ?
I haven’t tried this particular substitution so I cannot recommend it. Sorry!
Hi, would this recipe still work if I used water instead of milk or a milk like substitute?
It would work but not as flavorful. Check out this post on how you can add flavor to water-made pancakes.
This is by far, hands down, one of the best recipes I have ever found! I’m a bit of a pancake snob as well and making them with Almond Flour was not cutting it for me. I’ll say that there has been some comments about them not being cooked all the way through, pan type, etc. I used a stainless steel pan and cooked the pancakes in melted ghee … AMAZING. I also added a bit of vanilla to the mix and I love it! Definitely a recipe that I’ll keep!
I like to always add veggie/fruit compote to our home’s pancakes any suggestions on how it would affect the recipe?
You can add up to 1 cup of fresh fruits to the batter up to 1/2 cup of compote. I hope this helps and enjoy!
These pancakes are great! I added sliced bananas and walnuts after I poured them in the pan. My cast-iron skillet worked great for this and we loved them. Not too fluffy and not too flat. I used flax milk instead of dairy milk.
Do you know if tapioca flour could be subbed?
These were delicious! I used 2 Tbsp of melted ghee and unsweetened coconut milk. I did add 1 Tbsp vanilla. Topped with coconut cream (Redi Whip non-dairy) and bananas. Yum! My 5 and 6 year olds loved them! They are more of these than my old buttermilk pancakes. Said they couldn’t stop eating them because they were so good.
Thanks for sharing this recipe. I am trying to do the Gundry Plant Paradox plan and this met the approved ingredients (minus my ripe bananas topping). Delicious!
Any Substitute for milk that you recommend for this recipe
I would recommend a dairy-free alternative such as almond milk, oat milk, or any other “milk” you typically use.
I used oat milk, and coconut oil for cooking they turned out perfectly!!
I made the pancakes and they came out very flat. I added frozen blueberries. Not sure if that affected the consistency of the batter.
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!
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
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.
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.
So I just made this recipe and followed the instructions to a T.. but it came out looking like paste.. It is so thick, it is not runny at all. I can;t even pour the product.
Hi Annie, what cassava flour brand did you use?
These came out perfect! Followed the recipe almost exact. The only thing I didn’t do was sift the flour because I didn’t have the equipment to do so. Thank you for this recipe!
WHat milk do you use?
whichever you can tolerate. Regular milk, almond milk, etc.
BEST cassava pancakes ever! I added some mashed banana, cinnamon and coconut protein to the batter and only used 1 cup of coconut milk. My kids loved them as much as I do. Thank you for sharing!
I’m so glad you enjoyed them!
Wow, these are incredible. I’m in Europe so I’m used to eating crepes and these ending up being the most delicious crepes I had in years. I only had 1 egg so halved the recipe. Used Tiana cassava flour as thats what I had and oat milk. These were slightly thicker than crepes and I was eye balling the quantities so very happy with the result! So yummy. I never thought something could substitute the wheat flour so well.
Monika, I am glad this recipe was successful for you as a crepe!
I made just a half batch, but needed to add quite a bit of water after that. (I didn’t have enough milk). After the addition of the water it was finally a batter consistency. They do take a long time to cook, but the flavor is good. Still a little gummy texture.
Hi Jean, what brand cassava flour did you use?
Breakfast succeess!! I have made soooooo many different grain free pancake recipes over the years. Some better than others. This is the first time my kids said “they taste like REAL pancakes”. So definitely a keeper. I used Otto’s Cassava flour since it’s what I had on hand and subbed almond milk, full fat coconut milk and water for the milk. Still turned out great! But now of course I have to figure out the “milk” ratios to get same result again ;-).
I am so glad these pancakes were a hit with the kiddos! They are my toughest critics at home too.
If you do not want to publish a comment, that’s fine, but by not even responding by email outside the comments and just deleting and ignoring my comment altogether? That seems short-sighted. My trust in your blog has been lost. Which I’m sure isn’t a big deal to you, but still, it’s disappointing.
Hi Tricia, sorry about the delay in publishing your comment. This site receives many comments from visitors and questions that need to be answered as well as spammy bots (this happens all over the internet in blogs). It takes a human to read through all of the comments daily and respond. Some days, I log in and there are HUNDREDS -and everyone deserves the same amount of attention and dedication to answer their questions. I’m far from short-sighted, I’ve been publishing FREE content for nearly ten years and have built an incredible community. All I ask is a bit of patience when it comes to replying to comments. Your previous comment was 2 days ago. Apologies for the delay, it has now been published.
Don’t try this with Anthony’s cassava flour, at least not in the amount the recipe calls for. Like one of the posters notes above, it came out so thick that I put in an additional cup of milk and still couldn’t get it runny enough to be pancake batter…still tried cooking them, but it didn’t work out—they were gummy and wouldn’t cook through, and I ended up throwing out the rest of the batter. I wish I’d read all the reviews first, to better know what adjustments to make with the Anthony’s brand. If you don’t have Bob’s Red Mill brand of cassava flour on hand, use far, far less than this recipe calls for, or best look for another recipe. (Might also want to note in the recipe’s ingredients list that substitute brands are not recommended…normally brand is not so crucial, but here, it seems like it is.)
Thank you for sharing that Anthony’s brand did not work out for you. Unfortunately, I’m not able to test this with all cassava flours out there but I will add your suggestion to the recipe card.
Wishing I had looked at the other comments… we only had Terra Soul cassava flour and the batter came out so runny I had to keep adding more and more flour to fix it. Next time I’ll add significantly less milk.
I’m sorry, Raeanne. I specifically suggest using a brand, not because they sponsored the post but because Cassava flour isn’t the same across the board.
These pancakes are delicious! I added a dash of nutmeg, 1 tblsp of flaxseed meal and 1 tsp if vanilla. Best of all my sons loved the pancakes.
I’m so glad these Cassava Flour Pancakes were a hit with you!
This is the best GF pancake recipe ever, and I’ve tried lots of different flours and recipes and had pretty much given up on pancakes. I don’t need quite as much batter, so I tried reducing the ingredients and it still came out great. For those wanting a smaller batch: 1 cup cassava flour, 2 tsp. baking powder, 1/2 tsp. salt, 2 TBS coconut oil & 1 TBS honey melted together, 1 egg, 1 cup unsweetened coconut milk, and use Laura’s exact instructions. The recipe also makes great waffles just as it is. After 40 years of marriage, my grain/dairy sensitive husband said he’d marry me all over again! Thank you, Laura, for such a great recipe.
I am so glad this recipe made breakfast special once again, Pam! Thank you for sharing how you reduced the quantities too. Here is to many happy breakfasts to come.
Today I added 1/2 teaspoon of cinnamon to the batter, and it was yummy!
That sounds delicious!
Did you have to edit the recipe at all for waffles?
Amelie, you can add 1/4 cup of additional liquid for waffles.
I woke up with a cold on top of PMS, and wanted to make myself a treat for breakfast – these pancakes delivered! I made as a half batch and that made two generous servings of delightful fluffy pancakes…I definitely haven’t had pancakes this good since giving up gluten! Amazing.
Ours were not very good and batter was not pourable so added almost an additional cup of milk. A little different texture and not sure I would make again. First time cooking with Cassava Flour.
Hi Su, what Cassava flour did you use? I’ve been following the recipe for a long time and haven’t had any issues when using Bob’s Red Mill flour.
same experience that i had. followed this recipe and it turned into a cookie dough. added almost another cup of milk and it tasted really not great.
I am sorry to say that often times the culprit is the cassava flour brand you’re using. Many have higher starch levels. A simple fix is to add more water and 1/4 teaspoon of baking powder for every 1/2 cup water added.
Holy moly-super runny batter. Next time I will use maybe a cup of cassava and 3/4 cup of almond milk. I added vanilla and stevia to mine.
D- what brand Cassava flour did you use? I haven’t had any issues with Bob’s Red Mill.
Thank you for the delicious pancake recipe. The texture and thickness was perfect. The only thing I would change is lessening the amount of salt. Otherwise, fantastic!
My daughter can’t have eggs. Is there a suitable replacement that would yield similar results? I tried substituting applesauce for egg in a coconut flour pancake recipe and it was an epic fail…
Eggs are very difficult to substitute in any coconut flour recipe since they serve as the binder and the liquid. In this particular recipe, you may substitute it with mashed banana or my favorite: a flax egg replacer (1 tablespoon warm flax + 3 tablespoons water)
Alexis K S
I made these with Anthony’s and only needed 1/4 cup of Cassava. These were delicious! I added about 1 tablespoon of ACV to make them even lighter and fluffier! Thank you!
I tried this today because I need a low carb pancake my family will eat, as I have to watch my carbs. This was good, but I had a thing or two I need to do. I did add real vanilla, but reduced the liquid by that much, too. However, the batter did not rise in the pan, and was very runny. My baking powder is fresh and I just used it the day before, so it was not that. I had to add a couple spoonfuls of cassava flour to the mix to try and thicken it. It didn’t help much. That being said, next time I will add a little more non-aluminum baking powder, and reduce the liquid a little bit. The taste and mouth feel was good, much like a regular flour pancake. I am testing it this morning on my family without telling them what it is made of. If it works, I don’t have to try to cook just for me and then again for them.
What brand Cassava flour did you use? That might have something to do with it.
If you live near a Grocery Outlet they have large bags of cassava flour and coconut flour at very low prices right now.
What can be used as a replacement for eggs. I’m vegan. Thanks.
You can use an egg replacer called “flax egg” where each egg in a recipe is made with 1 tablespoon ground flaxseed and 3 tablespoons warm water. you mix that, let it sit for 5min until it “gels” and that will act as your egg. Enjoy!
Can you recommend another egg substitute for this recipe? I am on th Autoimmune Protocol and can’t have the eggs or the flax!
Hi Beth, I have not tried this recipe with other egg substitutes successfully. Sorry! Some have tried a very ripe, mashed banana but I can’t attest to that.
These are my favorite pancakes and I’ve been searching high and low for three years. Simple really can be the very best!!!
Laura, these might be the best paleo pancakes yet to be seen, but the ads on your website actually prevent the screen from scrolling. I understand having ads to make money, but this new variety that stops my phone from scrolling, makes your website undesirable and almost unusable. I would love to read more of your insights and recipes, but not with this type of ad. It’s not just your website. I figured that you would want feedback.
Hi Bettina, thank you for your feedback. I noticed you were browsing on 3/28, a day we were migrating this website to a new server. The ads only load when the user scrolls towards them and disappear. Some things that affect the load speed is connectivity speed and the device. I am sorry about the bad experience of the ads. I create free web content with the genuine intent of helping others eat better and eat recipes that have been tested many times. After 5 cookbooks, testing and publishing recipes is a process. This requires time, effort, and a lot of ingredients. Ads are placed to earn the tiniest bit of revenue back for our time, effort, and support our work. I appreciate you coming to my post and browsing my recipe. I hope you print it, try it, and make it for years to come.