If you're gluten-free, you will love these super fluffy Cassava Flour Pancakes! They're made with simple ingredients, and they take less than ten minutes to throw together!
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Why I love this recipe
I think we can all agree that pancakes are a breakfast staple. I grew up having Bisquick pancakes almost every weekend, and I was never shy with the toppings. I loved a thick slab of butter, and generous drizzle of "maple syrup" - which was actually just fake flavors and corn syrup. (I'm cringing just thinking about it.)
As an adult I still enjoy pancakes, but they're always homemade, and I enjoy topping them with fresh fruit and REAL maple syrup. This recipe is made with simple, wholesome ingredients, and has the perfect fluffy texture!
🍴Ingredient Notes
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
- Eggs - I would not recommend swapping the eggs in this recipe. Cassava flour tends to make more of a dense pancake, so the eggs help to keep them light and fluffy!
- Apple Sauce - Unsweetened works best.
- Vegan Buttermilk - Mix together the apple cider vinegar and coconut milk to create a dairy-free buttermilk! It's the key to this recipe! You can swap with any non-dairy milk.
- Vanilla Extract - If you don't have vanilla extract you can skip it, but I think it adds a little more flavor to these pancakes!
- Baking Powder & Baking Soda - You'll need both to create a fluffy texture!
Optional Add-In's
- Chocolate Chips - Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
- Fresh Blueberries - Or frozen blueberries heated up in the microwave to pour on top!
- Fresh Raspberries
- Cubed Banana Pieces - my personal favorite! I usually cut them into small pieces, and mash them into the batter with the hand mixer.
- Sliced Strawberries
- I also love using Coconut Nectar as a maple syrup alternative!
🍴Step by Step Instructions
Step 1:
Start by adding the eggs, coconut milk, and vanilla extract into a bowl. Whip together with a hand mixer until you see small bubbles on top.
Step 2:
Next, add cassava flour, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
Step 3:
Then, pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until the batter forms. (Make sure to scrape down the edges.)
Making the Pancakes
- Turn the burner to medium/high heat, and drop a dollop of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
- Wait until the pan has warmed up - then fill a ¼ cup with batter, and pour 2-3 pancakes onto the pan. Make sure the pancakes have a little space so you can flip them!
- Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
- Serve with your favorite toppings, and enjoy!
Pancake Tips
- Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. (So learn from my mistakes!)
- Don't pack the flour. Cassava flour is very dense, so I spoon the flour into the measuring cup. Use a knife to scrape off the excess!
- For a (naturally) sweeter pancake, add in small chunks of banana while you're mixing together the batter! When I add banana, they're sweet enough to just grab and go as a quick snack. (You don't even need syrup!) Also a great option for kids.
How to make them more kid friendly!
- Another fun option for these Gluten-Free Blender Pancakes is using heart shaped egg rings to create adorable heart pancakes! I found mine on Amazon - they're very inexpensive. You can use them for eggs or pancakes.
- Make sure to give them a spritz of a non-stick cooking spray or take a paper towel with coconut oil to rub around the edges. I learned the hard way.. Once they're greased, you can lay them out on your pan, the batter will rise so try not to over fill them. Once you see the bubbles, take a butter knife and gently slide it around the edges, then pull the heart ring off. They work great once you get the hang of it!
Frequently Asked Questions
Yes! This pancake recipe is made with one of my favorite gluten-free flours - cassava flour! It's grain-free, and great for anyone on the Paleo diet. I also used unsweetened coconut milk so they're dairy-free and sugar free!
Yes! Freezing pancakes is great for when you're in a rush! If you're planning to prep some ahead of time, I reccomend making a double batch. Let them cool completely, and then store them in an air tight bag or freezer safe container. (Great for kids!)
How to store leftover pancakes
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!
More breakfast recipes!
- Easy Vegetable Frittata Recipe
- Healthy Sweet Potato Muffins
- Paleo Blueberry Coconut Scones
- Fluffy Gluten-Free Blender Pancakes
- Paleo Blueberry Banana Muffins
After you make these Cassava Flour Pancakes, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Cassava Flour Pancakes (Gluten-Free)
Equipment
- Frying Pan
- Large Mixing Bowl
Ingredients
Wet Ingredients
- ¾ Cup Unsweetened Coconut Milk
- ¾ Cup Unsweetened Apple Sauce
- 2 Eggs
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 1 Cup Cassava Flour
- 1+½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Pancake Batter
- Start by adding the coconut milk and apple cider vinegar into a mixing bowl. Stir together and let sit for 5 minutes.
- Next add the apple sauce, eggs, and vanilla extract into the coconut milk mixture. Whisk together until fully combined.
- Then add the cassava flour, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
- Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a batter forms.
Making the Pancakes
- Turn the burner to medium/high heat, and drop a dollop of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
- Wait until the pan has warmed up - then fill a ¼ cup with batter, and pour 2-3 pancakes onto the pan. Make sure the pancakes have a little space so you can flip them!
- Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
- Serve with your favorite toppings, and enjoy!
Notes
Pancake Tips
- Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. (So learn from my mistakes!)
- Don't pack the flour. Cassava flour is very dense, so I scoop the flour with a spoon into the measuring cup. Use a knife to scrape off the excess!
- For a (naturally) sweeter pancake, add in small chunks of banana while you're mixing together the batter! When I add banana, they're sweet enough to just grab and go as a quick snack. (You don't even need syrup!) Also a great option for kids.
Frequently Asked Questions
How to store leftovers
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!Nutrition
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Carol
My kids loved them! I added banana into the batter.
Mariah Mandile
That's what I do too! It adds a little extra sweetness.