Pancakes are an absolute must on the weekends for me. It just doesn’t feel like Saturday or Sunday without a stack of fluffy, golden pancakes on my plate—it’s practically a rule I live by! And since I make pancakes so often, I’ve experimented with endless flavors and variations.

But these pancakes, made with cassava flour, are hands down one of my favorites. Cassava flour works magic, making them incredibly fluffy, light, and almost buttery in texture. I also love my Cottage Cheese Pancakes and Cinnamon Roll Pancakes for a couple other gluten free option!

What I love most about this recipe is how simple it is. With just a few basic ingredients, it’s easy to customize—add fresh fruit, chocolate chips, nuts, or anything you’re in the mood for. Cassava flour is also a fantastic choice if you’re looking for a gluten-free option, as it’s naturally gluten, grain, and nut-free. Made from the cassava root (also called yuca or manioc), it’s a versatile and unique ingredient that gives these pancakes their signature texture and makes every weekend breakfast extra special.

Ingredients needed to make Cassava Flour Pancakes

• Cassava Flour: The star ingredient, this gluten-free, grain-free flour gives the pancakes a fluffy, light texture and a delicate, buttery flavor.
• Baking Powder: Essential for leavening, it helps the pancakes rise and become soft and airy.
• Salt: A pinch of salt enhances the overall flavor and balances the sweetness of the pancakes.
• Eggs: Provide structure and richness, helping to bind the ingredients together for a smooth batter.
• Coconut Oil: Adds moisture and a subtle hint of coconut flavor, keeping the pancakes soft and tender.
• Almond Milk: A creamy, dairy-free liquid that brings the batter together while maintaining a light consistency.

How to make simple and delicious Cassava pancakes

Start by mixing Cassava Flour, Baking powder and salt in a large bowl. Then will add in the eggs, almond milk and coconut oil and whisk until well combined.

Heat a skillet over medium heat, once hot, coat with butter, oil or non-stick spray. Add about 1/4 cup of batter to the hot pan. Allow the pancakes to cook for about 2-3 minutes. Flip and cook an additional 1-2 minutes on the other side.

Enjoy warm with fresh fruit, butter and maple syrup.

A Few Tips For Making Pancakes made with Cassava Flour

• Preheat Your Pan Properly: Make sure your pan is hot before adding the batter. This ensures the pancakes cook evenly, prevents the batter from spreading too much, and creates that perfect golden-brown crust.
• Don’t Overmix the Batter: Stir just until the ingredients are combined to avoid dense pancakes. Overmixing can lead to a tougher texture.
• Cook on Medium Heat: Use medium heat to allow the pancakes to cook through without burning the outside. Adjust the heat as needed between batches to maintain consistent cooking.

Other Pancakes You May Like:

• pumpkin pancakes
• blueberry lemon ricotta pancakes
• vegan strawberry oatmeal pancakes
• cinnamon roll pancakes

If you make my Cassava Flour Pancakes, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!

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Cassava Flour Pancakes

3 from 1 rating

Hannah Kling

These simple pancakes are made with Cassava flour, which makes them incredibly fluffy, light and buttery. I love topping mine with maple syrup and fresh fruit to sweeten them up!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 3 servings

Ingredients  

1x2x3x

• 3/4 cup cassava flour
• 1/2 Tbsp baking powder
• 1 tsp sea salt
• 2 eggs
• 1 Tbsp coconut oil (melted.)
• 1/2 cup + 3 Tbsp almond milk.

Instructions

• Start by mixing flour, baking powder, and salt in a large mixing bowl.
• Then, add in eggs, coconut oil, and almond milk.
• Whisk until well incorporated.
• Heat fry pan over medium heat and spray with non-stick spray or butter.
• Add about 1/4 of better and allow to cook for about 1-2 minutes.
• Once you see bubbles start to form on the outside edges, flip!
• Allow to cook for 1-2 additional minutes.
• Repeat the process until the batter is finished.
• Serve warm with fresh fruit, butter, and maple syrup.

Notes

• • Preheat Your Pan Properly: Make sure your pan is hot before adding the batter. This ensures the pancakes cook evenly, prevents the batter from spreading too much, and creates that perfect golden-brown crust.

• • Don’t Overmix the Batter: Stir just until the ingredients are combined to avoid dense pancakes. Overmixing can lead to a tougher texture.

• • Cook on Medium Heat: Use medium heat to allow the pancakes to cook through without burning the outside. Adjust the heat as needed between batches to maintain consistent cooking.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!