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!
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
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 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.
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.
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.
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!
PrintPaleo 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
Ingredients
- 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
Instructions
- 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.
Notes
The two cassava flour brands I recommend for this recipe are Bob’s Red Mill and Otto’s Naturals.
Nutrition
- 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
Donna Nichols
Could this same batter be used to make waffles?
Laura Fuentes
This batter is a bit thick for waffles. I would add 1/4 cup of additional milk to thin it out.
Melody
I made waffles with this. I put 1 tsp if vanilla in it and made them in the chaffle waffle maker they were great!
Denton
These were delicious. I added some cinnamon to my batter. Thanks for the recipe. 😀
★★★★★
Laura Fuentes
Cinnamon sounds like a great idea!
Diana
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.
★★★★★
Monika
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!
★★★★
Laura Fuentes
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!
Krista
And somehow my ‘batter’ turned into dough!? Totally followed the directions to a T!
Laura Fuentes
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”.
G
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.
JANE MARSON
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…
★★★★★
Julie
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!
★★★★★
Tracey
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
Laura Fuentes
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?
Diana
same here. Very watery flour. The brand is not the same as yours but these are too watery even for crepes 🙁
Laura Fuentes
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.
Lynne
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!
★★★★
Laura Fuentes
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!
Nicole
I had to use about half the milk and they were still a bit runny. I used TerraSoul cassava flour and sifted the flour.
Quen
Texture is incredible, as was the taste. Very difficult to distinguish from flour pancakes. Thank you!
★★★★★
Donna
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.
★★★★★
Monica
How can I make this a waffle recipe? This is my favorite pancake recipe, but I want to try using my new waffle maker!
Laura Fuentes
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!
Kristina
I made these and they were great! I used cassava flour that I bought from nuts dot com
★★★★★
Lori
Wonderful recipe thank you! I added some vanilla and a tiny bit of sugar and used for waffles which turned out perfect