Paleo Cassava Flour Pancakes

This blog post is sponsored by Bob’s Red Mill. All opinions are my own.

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. Until, I discovered Bob’s Red Mill Cassava Flour.

I ordered a bag out of curiosity to “test it out” and it was love at first bite. I mean, what else should I have expected from Bob’s Red Mill products? I love using their products because they offer top quality grain-free and regular flours even nutrition boosters such as protein powders, that I’ve enjoyed using for baking my family’s favorite treats for years.

cassava flour pancakes

Some of the recipes I’ve made in the past are Red Velvet Cupcakes, Paleo High Protein Lunchbox Cookies, Whole-wheat Sugar Cookies, Pumpkin Chocolate Chip Protein Muffins… just to name a few.

paleo pancakes with cassava flour

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.

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.

Bob’s Red Mill offers a variety of paleo and gluten-free flours which makes them my #1 source for such. I always have a bag of their 1:1 all-purpose gluten-free or almond flour in my pantry and now cassava flour is making space on the shelf.

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

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

Ingredients

  • 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

Instructions

  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.

Nutrition

  • 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

39 thoughts on “Paleo Cassava Flour Pancakes”

  1. Samantha says:

    These are my favorite pancakes and I’ve been searching high and low for three years. Simple really can be the very best!!!

  2. Moonstar says:

    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.

    1. Laura Fuentes says:

      What brand Cassava flour did you use? That might have something to do with it.

      1. bonnie jay says:

        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.

        1. Laura Fuentes says:

          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!

          1. Beth says:

            Can you recommend another egg substitute for this recipe? I am on th Autoimmune Protocol and can’t have the eggs or the flax!

          2. Laura Fuentes says:

            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.

  3. Alexis K S says:

    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!

  4. Bette says:

    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…

    1. Laura Fuentes says:

      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)

  5. Kate says:

    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!

  6. D Ramsey says:

    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.

    1. Laura Fuentes says:

      D- what brand Cassava flour did you use? I haven’t had any issues with Bob’s Red Mill.

  7. Su says:

    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.

    1. Laura Fuentes says:

      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.

  8. Zoe says:

    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.

    1. Laura Fuentes says:

      Success!!

  9. Pam says:

    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.

    1. Laura Fuentes says:

      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.

      1. Pam says:

        Today I added 1/2 teaspoon of cinnamon to the batter, and it was yummy!

        1. Laura Fuentes says:

          That sounds delicious!

    2. Amelie says:

      Did you have to edit the recipe at all for waffles?

      1. Laura Fuentes says:

        Amelie, you can add 1/4 cup of additional liquid for waffles.

  10. Jo says:

    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.

    1. Laura Fuentes says:

      I’m so glad these Cassava Flour Pancakes were a hit with you!

  11. Raeanne says:

    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.

    1. Laura Fuentes says:

      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.

  12. Tricia says:

    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.)

    1. Laura Fuentes says:

      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.

  13. Tricia says:

    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.

    1. Laura Fuentes says:

      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.

  14. Laelle says:

    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 ;-).

    1. Laura Fuentes says:

      I am so glad these pancakes were a hit with the kiddos! They are my toughest critics at home too.

  15. Jean says:

    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.

    1. Laura Fuentes says:

      Hi Jean, what brand cassava flour did you use?

  16. Monika says:

    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.

    1. Laura Fuentes says:

      Monika, I am glad this recipe was successful for you as a crepe!

  17. Yamilet says:

    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!

    1. Laura Fuentes says:

      I’m so glad you enjoyed them!

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