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Fluffy, light, and airy are not words most of us associate with paleo pancakes since most are thin, eggy discs, but thanks to these cassava flour pancakes, your breakfast world is about to be flipped. Literally.
If you’re skeptical or have had failed cassava flour pancakes before, I highly recommend you read this post and watch the video.
Fluffy Cassava Flour Pancakes
The one food my family can’t go without? Pancakes. And when I needed to remove all grains from my diet for more than 5 years (back in 2012), I too missed them!
It was then that the search began for a good recipe that could compete with my classic pancake recipe, where I could make one batch and everyone in the family would devour them.
In that process, I developed several paleo pancake recipes that are also fluffy and delicious, but my heart will always be in these fluffy cassava flour pancakes. They are second to none and are devoured by everyone in the family.
I’m confident you’ll find that this recipe will yield the best pancakes using cassava flour. Over the years, I’ve added more tips, continued to try different flours to give you feedback on which ones work best, and even recorded a video for you to watch and ensure the success of your stack!
Is Cassava Flour Paleo?
Yes, cassava flour is considered to be a paleo-friendly “flour” that can be used to make baked goods, pancakes, tortillas, doughs, and more. While it’s technically a starch, it’s grain-free and gluten-free and there are some benefits to using it over other flours.
While cassava flour yields similar results to recipes that use wheat-derived flour, it isn’t one you’ll be able to substitute 1:1 in recipes.
Instead of substituting it for all-purpose flour (like some people on the internet make you believe is possible), I recommend you find trusted recipes that have been developed using cassava flour if you’re looking for paleo breakfast recipes.
Ingredients
You’ll find the amounts of the ingredients needed to make cassava flour pancakes in the recipe card below, but first, I explain why each of them is important and if any substitutions can be made without altering the recipe.
- Cassava flour: the foundation of this recipe. Some brands work better than others and I go over them below.
- Baking Powder: essential to give your pancakes a fluffy texture. While some baking powders are not paleo, you can make a corn-free baking powder at home or buy it.
- Salt: to enhance the flavor of the other ingredients.
- Milk: both dairy and dairy-free milk alternatives will work with this recipe. *See note below on canned coconut milk.
- Eggs: they bind the ingredients and help the pancakes hold together. *See note on using an egg substitute.
- Butter, oil, or coconut oil: adds moisture to the texture of these pancakes and a little flavor.
Which Brand of Cassava Flour to Use for Pancakes
Having made these pancakes hundreds of times over the years with different brands of cassava flour, plus having received lots of reader feedback, I want to stress that not all cassava flour brands will work to make pancakes.
Why not you ask? 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. Other issues that might arise I cover in the success tips below.
These are the recommended cassava flour brands that yield great fluffy pancakes and consistent outcomes in recipes:
Reader tip:
If you’re 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.
How to Make Pancakes with Cassava Flour
The steps to make cassava flour are very similar to making traditional pancakes; however, there are some tips in each step that will help ensure success:
- Mix the dry ingredients
Cassava flour is a starch and can get “sticky” so sifting it is a good idea. Measure out the dry ingredients and mix them first to ensure even distribution. - Add the wet ingredients
On top of the dry mix, add the milk, eggs, and melted butter or oil. Use a fork to whisk the eggs first and then slowly incorporate the dry ingredients mixing from the outside of the bowl in until just combined. - Let the batter sit
This is a crucial step that ensures the cassava flour absorbs the liquid in the recipe. Not waiting will yield a runny batter, raw or uncooked pancakes. The batter should be thick. Watch the video in this post. - Cook the pancakes
One way to ensure success is to heat your non-stick pan or griddle first over medium-high heat. Once hot, grease it well -with oil or butter. Then pour the pancake batter onto the hot surface and cook the pancakes until the edges look defined and bubbles form. That’s when you’ll know they’re ready to be flipped. Then cook them for another minute on the other side without pressing them down with the spatula. - Serve
Stack them high and enjoy warm!
Success Tips for Cassava Flour Pancakes
As mentioned in the steps, while making cassava flour pancakes is simple, there are some tricks to ensure the success of using this type of flour. I recommend you wait 5 to 10 minutes for the batter to absorb the liquid before troubleshooting. Here is how:
Cook 1 test pancake
Before you waste an entire batch, cook one pancake on a hot, greased pan before troubleshooting the batter bowl.
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.
Do not press the pancakes with the spatula
After flipping the pancakes, do not press them down to “help them cook.” You’re making them denser, and the batter will ooze out on the sides and remain raw.
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 (see note on this).
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.
The batter is too thin
If the batter feels runny after waiting 5 to 10 minutes, you can use it to make cassava waffles or add 1 to 2 tablespoons of cassava flour into the bowl, whisk it in to combine, and wait again for it to thicken.
Pancakes are undercooked in the middle
If your pancakes are undercooked in the middle, this is because your heat is too low and were flipped too soon or the heat is too high and the bottoms turned dark and you flipped them to avoid burning but the heat didn’t penetrate deep enough to cook through the batter. Next batch, turn up the heat or wait for the pan to cool and adjust the heat.
My pancakes burn before they are ready to flip
This is because your heat source is too high and should be lowered. Or, if you’re using butter to grease the pan, the butter browned before you poured the batter on the pan, and it looks burnt. The batter should be poured immediately after greasing the hot pan.
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. You can add a tablespoon of sugar or honey to the batter to balance out the saltiness. If your butter is salted, reduce the salt in the recipe in half.
How to Make Eggless Cassava Flour Pancakes
This recipe for cassava flour pancakes requires 2 eggs and will yield the best results with eggs. I’ve tested many egg substitutes for pancakes and to make this recipe eggless, I recommend using the flax-egg substitute or a commercial egg replacer.
Make a flax egg by combining 1 tablespoon of ground flax with 3 tablespoons of warm water in a small dish. Wait for the mixture to turn into a gel before adding it to the batter. You’ll need 2 flax eggs for this recipe so 2 tb ground flax + 6 warm water.
Using a commercial egg replacer will also yield good results. Follow the directions on the package to yield 2 traditional eggs.
When using a substitute for eggs, make the gel-like mixture first. Then, mix it with the milk before adding it to the flour bowl.
Can You Freeze Cassava Flour Pancakes?
You can easily freeze these pancakes for another day. Let them cool down first before freezing them for up to 3 months. Reheat them in the microwave for 1 minute, in the toaster or toaster oven, next time you want to enjoy them.
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 or freeze the batter for up to 3 months in a zip bag or air-tight container. Thaw it overnight or in water for about an hour when you’re ready to make pancakes again.
Healthy Pancake Toppings
These cassava flour pancakes are the foundation for epic toppings like cinnamon roasted apples, fresh berries, sliced bananas, almond butter, and some strawberry chia seed jelly.
Another way to top these is by drizzling one of these pancake syrups over the top; including blueberry syrup, strawberry syrup, or cinnamon syrup!
Paleo Cassava Flour Pancakes
Watch how it’s made:
Ingredients
- 1 ½ cups Cassava flour
- 1 tablespoon aluminum-free baking powder
- pinch salt
- 1 ¾ cups milk, dairy or dairy-free
- 2 eggs
- 2 tablespoons butter or melted coconut oil
Instructions
Make the batter:
- In a large bowl, sift the cassava flour, baking powder, and salt. Add the milk, eggs, and melted butter to the bowl. With a fork, whisk the eggs first and begin to mix ingredients into the batter until just combined.
- Let the cassava flour batter sit for 5 to 10 min to absorb the moisture. Once the batter has thickened up cook the pancakes.
Cook the pancakes:
- Heat a large pan or griddle over medium-high heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of batter for each pancake, and once the edges are defined and bubbles have formed throughout, flip them over and cook them for one more minute on the second side. Repeat the process with the remaining pancake batter.
- Stack them high and serve them with your favorite syrups and toppings.
Notes
- If this is your first time making cassava flour pancakes, recommend you test one pancake before troubleshooting the batter bowl with the tips and notes in the post.
- If using a substitute for eggs, make the gel-like mixture first. Then, mix it with the milk before adding it to the flour bowl. I recommend making 2 flax eggs (2 tablespoons flax meal + 6 tablespoons warm water) and waiting for it to turn into a gel-like mixture. Or, using a commercial egg replacer, make the equivalent of 2 eggs as noted in the packaging.
- 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.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
Sheri Lovely says
Trying to make this recipe, really looks good for my strict diet
Kat says
Pretty good! These remind me more of dumplings than pancakes, but I’m not complaining 🙂
I added some vanilla extract to give them a little boost, and served them with fruit sauce.
Lucy says
Turned out great!
Mandy says
Truly the best GF pancakes!!!
Dayna says
Incredible!!!
Jackie says
Loved these!
Sol says
The best cassava flour, pancakes recipe out there. My kids devoured them.
Bethany says
Loved these, thrilled to have a healthy pancake recipe!
VICTORIA says
I am so impressed with this pancake recipe! Cassava flour can be tricky to work with yet these turned out fluffy and tall. I did make a few changes. I cut the recipe in half and used a real egg and added about a tablespoon of sugar and a bit of cinnamon. I used water instead of milk and less of it. I bookmark this and I’ll be making it again.
Beth says
Beyond thrilled to have these paleo pancakes!
Karen says
My daughter made these for us and they were so great!!
Emily says
10 out of 5; highly recommend.
I used the Thrive Market Organic Cassava Flour — the batter was more like a dough than a batter with this brand of flour. So, I watched the video (very helpful and I recommend it to those that haven’t yet watched it!), got the consistency, and added more milk (a little at a time) to get the right consistency in my own batter. Doing this made me need a wee bit more salt. The edit was easy and the video was helpful for reference.
These pancakes look like “real” pancakes (unlike so many other gluten free pancake recipes out there). They have fluff like “real” pancakes (I even tried to squish it down with the spatula and they remained nicely formed). They have a bit more chew than regular flour pancakes, but it’s not at all offensive or weird and is expected for cassava. I know the taste of cassava, so I can kind of tell they are not regular flour pancakes if I’m paying attention, but I’d absolutely 100% serve these to my non gluten free friends.
My entire family enjoyed these. It was SO NICE to be able to have a gluten free pancake that wasn’t a total let down or obvious that it was gluten free. By far, the closest thing resembling the “real” pancakes of yesteryear… and with much better ingredients.
Thank you!
Rachel says
You said if replacing with canned coconut milk, see my note below… But I did not find a note
Laura says
The batter for this recipe is thick, coconut milk is thicker than dairy milk and many other dairy-free milks. Add 1 tablespoon or 2 additional to thin out the batter to look like how mine turned out.
Nen says
These are SO good and fluffy! I halved the recipe and subbed 1/4 cup bone broth protein and used 1/2 cup cassava flour. Yummy!
Cathy says
Delicious. Love this recipe and will continue to use. Thanks for sharing!
Amy says
I recently figured out I can’t eat grains and after the grainy heavy almond pancakes and coconut pancakes I’ve tried, I thought I’d never eat another soft pancake again. These are lovely!!! I followed all of the directions exactly. Except I added a bit of vanilla extract. Thank you so much!
Amelia says
Really gummy and yellow recipe is trash doesnt even say how many grams of butter to use
Laura Fuentes says
The gummy texture is due to the brand of cassava flour you used -please read the post where I explain. 2 tablespoons of butter = 28g (you could have googled like I did).
Jen M says
Yum! These were delicious and super easy
Alice says
My husband and I have been on a strict Paleo diet and have been missing our weekend pancakes. These cassava flour pancakes were so delish and satisfied those cravings in an instant.
Tayler says
I made these pancakes for breakfast this morning and they were delicious! I loved that they are paleo too!
Kechi says
What a nutritious pancake recipe. I hope to give this recipe a try! Thanks for sharing.
Mahy says
I would never be able to say no to pancakes like these. Fantastic recipe and just how I like my pancakes in the morning!
Tara says
Oh wow! The texture of these pancakes looks absolutely amazing. I love that you made them with cassava flour.
Dina and Bruce says
Wow! Fluffy and so light!!!
Lucy says
Started doing paleo last month and was really missing pancakes. This recipe helped keep me going!
Rosa Toledo says
SUPER delicious and fluffy!
Dallas says
Delicious! This recipe will be used a lot! Next time I’ll try out waffles. Thank you so much! =)
Fay says
Terrible recipe. I never write reviews but this needs to be said. Flavor was decent, recipe calls for too much salt – reduce by half. The batter never “thickens”, the tapioca flour rests at the bottom of the bowl and you have a liquidy mess. Added a mashed banana for more of a binder and it worked a bit better.
Laura Fuentes says
I understand that the flavor of the salt might have been too potent, especially if the butter is salted. This recipe does not contain tapioca flour so if you used tapioca flour, this is the reason why it never thickened. If you used cassava, there is an entire section of the post listing the brands that work and some reasons why the batter might be too thin with others. I hope this helps.
Betsy says
Worked great in my waffle maker. I’m glad someone mentioned to read the instructions carefully for the 5-10 minute wait time on the batter (I was about to be very guilty of not being a good reader). I agree its a little salty, but I really like that!
Tracie says
Looking to know if I could make these with egg whites as I am allergic to yolks?
Laura Fuentes says
I would swap the 2 eggs with 3 egg whites and do a test pancake to see how it turns out (following the directions) and making any adjustments necessary with all the tips in the post.
Gina says
Thank you for this recipe! Fluffy and light. I was skeptical about the salt, but followed exactly. Experimenting with the Paleo diet for my daughter and I, and what better way to help her stay on track than with some yummy pancakes! Topped with blueberries and coconut whip cream was a delight for her!
Bev Keebs says
I’ve had pretty bad luck with gf pancake recipes in the past (my son is allergic to egg whites also, so we’ve had a good bit of trial and error with substitute binders with pancakes in particular). But I made these with my kiddos yesterday and they came out awesome! I used canned (full-fat) coconut milk for the liquid, avocado oil for the fat, and added a little grassfed gelatin as a binder and it worked perfectly. I was also able to cut the carbs a tiny bit by subbing ~2ish Tbsp of coconut flour for the cassava. The pancakes came out fluffy and yummy Thank you so much for this recipe!
Gemma Folz says
These cassava flour pancakes are yummy and fluffy! I used a little sour cream with the milk. Super tasty! Thank you!
Chloe Elizabeth Butts says
Thanks for the recipe! I used a fine cassava flour that I already had and took your advice to let it sit longer. It worked! I also added flax meal at the end for more fiber. Appreciate you!
Laura Fuentes says
Thank you for sharing that you let it sit longer with a finer cassava flour.
Ed says
Mine didn’t rise and I and get as fluffy as the photo. Any suggestions? Thanks
Laura Fuentes says
Let the cassava flour batter sit a little longer. Watch the video for the texture of the batter, it’s thick.
Victoria Shepard says
Fluffy and delicious! Thank you for posting this recipe!
Asia says
I liked the consistency of these pancakes, but they were a bit salty.
Alesha says
Mine came out raw in the middle 🙁
Laura Fuentes says
Pancakes sometimes turn out raw in the middle due to using too much batter for each pancake and not cooking them long enough. Or, your heat is too hot, and you’re flipping them too early because the first side cooked too much. Too much batter results in overcooked edges with undercooked centers. Here is a full post on the top pancake mistakes and how to fix them.
Victoria Shepard says
Fluffy and delicious! Thank you for posting this recipe!
Bonnie says
These are quite lovely, just a little too salty. I was doubting the salt but I wanted to follow the recipe. Next time, I’ll reduce it. I almost wouldn’t believe these aren’t made with wheat!
Laura Fuentes says
I’m glad you enjoyed them! Yes, when doubling the recipe it’s best to reduce the salt, I’ll make a note of that.
Nancy O. Porter says
A total and complete failure!☹️
Laura Fuentes says
I’m sorry this did not work out for you. I have revised this post numerous times to explain in detail all the success tips and 99% of the time, the failure is due to the Cassava flour used.
Jilly says
This recipe works very well in a Belgian waffle maker and is absolutely delicious! I used a full cup of canned coconut milk and 3/4 cup water (is the canned coconut milk is a little bit thick). My waffles came out perfect! Next time I may add a smidge of cinnamon into the batter. Thank you for such a delicious recipe.
Pro-tip: read the directions on letting the batter sit before using it!
Laura Fuentes says
Thank you for sharing how much you enjoyed this recipe!
Victoriashepard says
This a wonderful recipe! The pancakes are thick and hearty. The batter cooks through completely. I made a few changes. Instead of milk, I add water until I get the batter thickness I like. I add vanilla, cinnamon and a sweetener of my choice. I use olive oil in the batter. I will make this recipe again and again. Thank you for posting it.
Laura Fuentes says
Thank you for sharing how much you enjoyed it!
Dana says
Thank you for all the tips to make these pancakes a success. I made them with a cheap cassava flour the first time and I had to keep adding liquid. They weren’t great but just ok. Then I purchased one of the recommended cassava flours on amazon and following the recipe exactly, they were perfect! The flour does make a difference!!!
Amber Coxfield says
I really enjoyed the recipe but next time I will either omit the salt or add 1 tablespoon of coconut sugar. This reminds me of bisquick pancakes. Thank you so much! I had no problem with the cassava flour I used it was 1/4 the price of the ones that you mentioned and was made in Ghana. Another option is to check an African grocery store.
Laura Fuentes says
I know cassava flour can get pricey so it’s good to know this recipe worked with yours! I can only recommend the ones I can standby that don’t fail. thank you for sharing.
Grace says
Absolutely delicious! Tastes just like a regular flour pancake, I use this recipe all the time!
Laura Fuentes says
Thank you for sharing that you enjoyed these cassava four pancakes and it’s a regular recipe at your house, Grace!
Carissa says
These were amazing!!!! Thank you for sharing this!
Laura Fuentes says
Thank you for sharing how much you enjoy this recipe!
Paige says
Mine didn’t rise and have a gritty texture 🙁 I used water instead of milk. Please advise?
Laura Fuentes says
Paige, my first thoughts is that water is not as dense as milk so the texture will definitely be different with the “grit” simply being that the cassava flour did not get masked through the water. I recommend using a dairy free milk, like almond milk, if you need this to be dairy free next time and waiting for the batter to thicken.
Marisa says
I used Jans All Natural Cassava Flour. The pancakes were a little flat but I think I should’ve used less milk. The consistency was runny still after 5 minutes. My girls are pancake fanatics and ate every last one of them. So #momwin for healthy pancakes! Overall this was a great recipe and can’t wait to experiment more!
Laura Fuentes says
Thank you for sharing how much you enjoyed this recipe -even with a couple of tweaks. As mentioned in the post, each cassava flour performs slightly different. Here is to nailing it next time!
Ashley says
The flavor of these is really nice, but I’m getting a very gritty texture along with the nice fluffy texture. It’s like there’s sand in my pancakes. I used the right flour and regular eggs and I did use coconut milk for which I added a little more but they have a gritty texture like I can feel the crunch on my teeth! I’m wondering what that may be?
Laura Fuentes says
Sadly, the “gritty” texture is due to the cassava flour used.
Lexi says
Any suggestions on how to replace the egg? Maybe with chia or flax?
Laura Fuentes says
Hi Lexi! with this specific recipe it’s a tad tricky and I’ve only gotten a good texture from using this egg replacer and a flax egg with the two cassava flours noted in the post. Make sure to allow closer to 15 minutes for the batter to thicken before cooking them.
Doug says
I made these for my wife who was recently placed on the AI Protocol. (Finding new recipes for her has been a bit challenging)
She absolutely loved them!
This recipe is a keeper and I agree with the advice to let the mixture rest for 10 minutes is spot on.
Thank you.
Laura Fuentes says
Thank you for sharing how much you’ve enjoyed these, Doug!
Heather says
Definitely must only work as is with specific cassava flour brand. I’ve tried two different brands, one being organic from Thrive Market, and always had to double the milk.
Laura Fuentes says
Did you let it rest for at least 10min? this is KEY to the batter thickening.
Bailey says
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!
Laura Fuentes says
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 says
Fabulous recipe. Light, fluffy!
Helena says
The best cassava pancakes out there.
Lorrae says
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.
Laura Fuentes says
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.
Lorrae says
Thanks so much for your wonderful help Laura & your fabulous recipe, so very grateful
Lorrae says
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!
Laura Fuentes says
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!
Lorrae says
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!
Laura Fuentes says
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.
April says
Could I use this recipe for waffles?
Laura Fuentes says
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.
Ann says
My pancakes are not light and fluffy like yours appear. Taste good but want them thicker. I used a different flour. Suggestions?
Laura Fuentes says
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.
Jamaica says
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)
Cindy says
Perfect, fluffy pancakes with crispy edges. Used Ottos and let sit 5 mins, like instructed. Awesome, thanks so much for this recipe!
Rosa says
Wow, my mind is blown. Had no idea paleo pancakes could be this good.
Kimberley says
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.
Syeda Fatima says
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.
Laura Fuentes says
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!
Alex says
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?!
Laura Fuentes says
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!
Amy Dematatis says
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.
Laura Fuentes says
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.
Laura Fuentes says
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!
Teresa says
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!
adriana says
Was hunting for a paleo pancake that actually WORKED. This one is ittttt!
Carrie says
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!
Laura Fuentes says
Thank you for coming back and sharing how much you enjoyed these pancakes!
Emily says
I love this recipe! It’s our go to pancake recipe. I use Otto’s cassava flour, or Thrive markets.
Laura Fuentes says
Thank you for sharing that both of those brands work great for you!
Anne says
My kids love love love this recipe for cassava flour pancakes. Thank you so much!!!! It’s a keeper
Rennie says
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!
Laura Fuentes says
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.
Sara R says
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.
Laura Fuentes says
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.
C says
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!
Laura Fuentes says
To sub baking soda you’ll need to use an acid, such as apple cider vinegar, about 1 teaspoon for the recipe.
Jen says
Can you mix these up the day before and keep in a mason jar in the fridge?
Laura Fuentes says
Yes, you absolutely can! When ready to use, give it a stir. The batter will be thick but that’s ok!
Angela says
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…
Laura Fuentes says
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).
Tia says
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.
Laura Fuentes says
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.
NG says
I added 2 grated apples and 1/2 cup Parmesan cheese and turned these into delicious waffles!
Melissa says
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?
Laura Fuentes says
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.
Donna Nichols says
Could this same batter be used to make waffles?
Laura Fuentes says
This batter is a bit thick for waffles. I would add 1/4 cup of additional milk to thin it out.
Melody says
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 says
These were delicious. I added some cinnamon to my batter. Thanks for the recipe. 😀
Laura Fuentes says
Cinnamon sounds like a great idea!
Diana says
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 says
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 says
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 says
And somehow my ‘batter’ turned into dough!? Totally followed the directions to a T!
Laura Fuentes says
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 says
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 says
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 says
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 says
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 says
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 says
same here. Very watery flour. The brand is not the same as yours but these are too watery even for crepes 🙁
Laura Fuentes says
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 says
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 says
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 says
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 says
Texture is incredible, as was the taste. Very difficult to distinguish from flour pancakes. Thank you!
Donna says
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 says
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 says
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 says
I made these and they were great! I used cassava flour that I bought from nuts dot com
Lori says
Wonderful recipe thank you! I added some vanilla and a tiny bit of sugar and used for waffles which turned out perfect
Corneasha Love says
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
Debbie says
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.
Laura Fuentes says
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.
Debbie says
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.
Laura Fuentes says
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!
Ke’la says
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
Laura Fuentes says
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.
Elly says
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!
Laura Fuentes says
I’m thrilled you enjoyed these cassava flour pancakes, Elly!
Delia says
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.
Laura Fuentes says
Hi Delia, yes, I’ve had better success with Bob’s Red Mill Cassava Flour.
DJ says
Tried this with Anthony’s Goods Tapioca Flour and they were perfect. This is my new favourite GF recipe.
Jess says
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!
Christen says
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!
Laura Fuentes says
For this recipe, you’ll need 210g of Cassava flour.
Connie says
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.
Nicola says
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?
Laura Fuentes says
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!
Maddison says
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 🙂
Kristin says
Made these with Otto’s Cassava Flour and I had to add slightly more liquid, but they turned out great!
Laura Fuentes says
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!
Leanne says
Thank you for sharing your tip for using Otto’s flour!
Kacie says
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!
Steve B says
Hi,
I’m wondering if you’ve ever tried the recipe with Thrive Market brand cassava flour. Thanks for a great site!
Laura Fuentes says
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.
Nas says
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.
R says
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.
Thanks, Laura!
Laura Fuentes says
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.
Tanya D says
Wonderful pancakes, my skeptical sons loved them. I’m wondering how to use this recipe to make waffles? Any tips?
Laura Fuentes says
You’d need about 1/3 to 1/2 cup of additional liquid.
Allison Firehammer says
These cassava flour pancakes turned out great!
Britt says
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.
Laura Fuentes says
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?
Leanne says
I have Otto’s Naturals cassava flour on hand. Have you ever tried this flour?
Laura Fuentes says
Works great! I tried it after another reader left a review.
Ang says
It may be the pan she’s using or the baking powder might have expired.
Patty says
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
Laura Fuentes says
I’m so glad you enjoyed these cassava flour pancakes, Patty!
Andrea says
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
Laura Fuentes says
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!
Ana says
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 🙂
Jodie says
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!!
Laura Fuentes says
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!
Taylor Wilde says
I’m so excited to try these! Curious what syrup you use? Maybe I missed it in the blog portion.
Toni says
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!
Laura Fuentes says
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!
Lara says
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!
Laura Fuentes says
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.
Elly says
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.
Taneal Jarrett says
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 🙁
Laura Fuentes says
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.
Ali says
Good afternoon,
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.
Highly recommended.
Laura Fuentes says
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.
Danielle says
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?
Thank you!
Laura Fuentes says
I wrote a full post on how to freeze pancakes here. You can absolutely freeze them and toast them again!
Grace says
These were flat, gummy and basically inedible.
Laura Fuentes says
What kind of Cassava flour was used? was your batter too runny?
Luna says
I added 1 tablespoon pumpkin and cinnamon… so good!
Laura Fuentes says
Cinnamon would be perfect in these! Good thinking, Luna.
Ivan says
Is there an egg substitute that would work well?
Laura Fuentes says
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”
Amy says
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 ?
Laura Fuentes says
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.
Mandy says
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!
Pat Plante says
Best recipe ever. I use ottos cassava flour instead.
Laura Fuentes says
Thank you, Pat. The right cassava flour is super important, glad you found another good one!
Suzi says
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.
Brittany Paschoalini says
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.
Laura Fuentes says
I’m so glad you enjoyed these! Thank you for trying my recipe.
donna larkin says
This is an awesome recipe!
Audrey Morris says
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!!
5ifthMay says
Can i sub the 1/2 cup of cassava to arrowroot ?
Laura Fuentes says
I haven’t tried this particular substitution so I cannot recommend it. Sorry!
Andrea says
Hi, would this recipe still work if I used water instead of milk or a milk like substitute?
Laura Fuentes says
It would work but not as flavorful. Check out this post on how you can add flavor to water-made pancakes.
Aleesia says
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!
Paulina Martin says
I like to always add veggie/fruit compote to our home’s pancakes any suggestions on how it would affect the recipe?
Laura Fuentes says
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!
Amber says
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?
Cynthia says
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!
Edith Marmolejo says
Any Substitute for milk that you recommend for this recipe
Laura Fuentes says
I would recommend a dairy-free alternative such as almond milk, oat milk, or any other “milk” you typically use.
Codi says
I used oat milk, and coconut oil for cooking they turned out perfectly!!
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.
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!
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
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.
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.
Annie says
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.
Laura Fuentes says
Hi Annie, what cassava flour brand did you use?
Aly Curtis says
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!
Izaak says
WHat milk do you use?
Laura Fuentes says
whichever you can tolerate. Regular milk, almond milk, etc.
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!
Laura Fuentes says
I’m so glad you enjoyed them!
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.
Laura Fuentes says
Monika, I am glad this recipe was successful for you as a crepe!
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.
Laura Fuentes says
Hi Jean, what brand cassava flour did you use?
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 ;-).
Laura Fuentes says
I am so glad these pancakes were a hit with the kiddos! They are my toughest critics at home too.
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.
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.
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.)
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.
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.
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.
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.
Laura Fuentes says
I’m so glad these Cassava Flour Pancakes were a hit with you!
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.
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.
Pam says
Today I added 1/2 teaspoon of cinnamon to the batter, and it was yummy!
Laura Fuentes says
That sounds delicious!
Amelie says
Did you have to edit the recipe at all for waffles?
Laura Fuentes says
Amelie, you can add 1/4 cup of additional liquid for waffles.
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.
Laura Fuentes says
Success!!
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.
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.
wolf says
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.
Laura Fuentes says
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.
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.
Laura Fuentes says
D- what brand Cassava flour did you use? I haven’t had any issues with Bob’s Red Mill.
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!
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…
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)
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!
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.
Laura Fuentes says
What brand Cassava flour did you use? That might have something to do with it.
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.
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!
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!
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.
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!!!
Bettina Morton says
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.
Laura Fuentes says
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.