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Cassava flour pancakes with blueberries on top.

Cassava Flour Pancakes (Gluten-Free)

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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 532 kcal

Equipment

  • Frying Pan
  • Large Mixing Bowl
  • Hand mixer

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 flourCassava 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

Are these pancakes considered Paleo?
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!
Can you freeze pancakes?
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 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

Serving: 1gCalories: 532kcalCarbohydrates: 68gProtein: 9gFat: 26gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 1812mgPotassium: 388mgFiber: 4gSugar: 14gVitamin A: 264IUVitamin C: 6mgCalcium: 780mgIron: 7mg
Keywords cassava flour pancakes, gluten-free pancakes, grain free pancakes, healthy pancakes
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