These fluffy Cassava Flour Pancakes are so delicious that you wouldn’t know they are made with simple ingredients. Since they’re lower in sugar, they’re a great choice when you want pancakes but don’t want to crash after enjoying them. Plus, you’d never know they were made without any gluten or dairy!
Cassava Flour Pancakes
These pancakes are some of my very favorite. Why? They are fluffy and made with ingredients that don’t cause me to crash after enjoying them. I’m a HUGE pancake fan, and I’ve spent hours over a hot stove (literally) perfecting this recipe so that others like me can have their (pan)cake and eat it too, despite their dietary needs.
And with that, I’m done with the corny-ness. Let’s get into the details, shall we? They’re super easy to make, but I do have some tips for you to ensure they turn out as good as possible for you.
TIPS & TRICKS
- If you’d like, you can make the batter ahead of time and refrigerate overnight. This will actually help create fluffy pancakes, just be sure to gently whisky the batter before using.
- Ensuring that your skillet/griddle is heated before pouring on the batter will help to create fluffier pancakes while a cold surface will create flat pancakes.
- To make this recipe vegan, feel free to use a flax egg.
- Please note that subbing different flours can cause for the pancakes to turn out very different. If you do choose to use a different flour in place of the cassava flour, please be sure to check the ratio of the measurements for best results.
DIETARY NOTES
These pancakes are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- soy free
- refined sugar free
- dairy free
- grain free
- paleo (using coconut sugar)
- vegetarian
- vegan (using a flax egg)
HUNGRY FOR MORE?
Try some of these fun recipes for breakfast or brunch next:
- Paleo Shakshuka
- Cherry Chip Smoothie
- Grain Free Waffles
- Healthy Hot Chocolate Waffles
- Healthified Chicken & Waffle
- Chickpea Flour Pancakes
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make these pancakes or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- In a small bowl, combine almond milk and vinegar together and allow to sit for 5-7 minutes.
- While you wait, in two separate bowls combine all of the wet ingredients and the dry ingredients. Whisk each bowl together until combined.
- Pour the milk and vinegar mixture into your wet ingredients and mix to combine.
- Pour the wet ingredients into your dry ingredients and mix together until smooth.
- Allow the batter to sit for 10 minutes while you heat a greased (I recommend using coconut oil or avocado oil) skillet or pancake griddle to medium heat. Do not pour the batter onto the skillet/griddle until it is hot or else to pancakes will be fairly flat.
- Once hot, pour ¼-⅓ cup of batter onto the skillet/griddle and cook for a few minutes. Once the pancakes start to form bubbles, check to see if they are ready to flip.
- Flip all pancakes until both sides are golden or once they have reached your desired doneness.
- Serve with your favorite toppings and enjoy!
Notes
- If you’d like, you can make the batter ahead of time and refrigerate overnight. This will actually help create fluffy pancakes, just be sure to gently whisky the batter before using.
- Ensuring that your skillet/griddle is heated before pouring on the batter will help to create fluffier pancakes while a cold surface will create flat pancakes.
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