These cassava pancakes are great for people who are sensitive to gluten or have nut or grain allergies. They are gluten free, nut free, and grain free. However, they certainly don't skimp on taste. In fact, my husband, who isn't a "pancake guy" (as he puts it), really loves these pancakes. I must say, they do have a unique flavor that I find appealing as well.
Serve them with traditional maple syrup, or you can mix it up with some homemade syrup or compote, like homemade blueberry, raspberry, mixed berry, apple, or butter pecan syrup or strawberry, apple, mango, or peach compote.
Table of Contents
🧾 Ingredients
- Cassava flour. Cassava flour is naturally gluten free, nut free, and grain free. We use and recommend Otto's Naturals Multi-Purpose Cassava Flour. We got good results with it. Please bear in mind that the finished product may be a bit gummier with this flour than what you would get with all-purpose flour. It's the nature of this type of flour. To counteract this effect, we added a bit more baking powder to the recipe. Also, be sure to wait until many bubbles form and pop on the surface of your pancakes before flipping them over. Want to learn more about cassava flour? Learn more about how to use cassava flour in this article by Cheryl at 40 Aprons.
- Baking powder. Double acting. Most baking powders available in the grocery store are double acting. Double acting means that it's activated the first time when it's mixed with a liquid and then it's activated again during the cooking process.
- Salt. Enhances flavor.
- Large egg. Acts as a binding agent and helps the pancakes to rise.
- Milk. You can substitute a dairy-free option like nut, soy, coconut, or oat milk.
- Granulated sugar. Adds sweetness.
- Unsalted butter. Melted and cooled.
- Vanilla extract. Adds flavor.
See recipe card for quantities.
📝 Instructions
Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-7 with remaining batter.
🥣 Equipment
You won't need all of this equipment. What you need will vary depending on which cooking method you use.
- Large bowl. This is used initially for the dry ingredients, then the batter will be mixed in this bowl.
- Blender. A blender is convenient for mixing the wet ingredients. If you don't have one, no worries. You can use a bowl and whisk or electric mixer.
- Medium bowl. Used to mix the wet ingredients if not using a blender.
- Wire whisk. Used to whisk the dry ingredients and wet ingredients if not using a blender.
- Griddle. We love our griddle for making pancakes. This is the preferred cooking method. If you don't have one, you can use a flat skillet.
- Medium non-stick skillet. Used instead of a griddle.
- Mesh strainer. Used to sift the dry ingredients.
- Electric mixer. Used to mix the wet ingredients. You won't need an electric mixer if using a blender.
- Wide non-stick spatula. Used to flip the pancakes.
ℹ️ Substitutions
- Dairy -Free - If you would like to omit the dairy in this recipe, you can easily substitute 1¼ cups almond, coconut, soy, oat or walnut milk. Substitute 3 tablespoons vegetable or coconut oil for the butter.
- Egg-Free - Substitute ¼ cup plain or vanilla yogurt for the egg.
💡 Variations
This recipe takes well to optional add-ins like fresh fruit, chopped nuts, chocolate chips, dried fruit, seeds, etc. For more add-in ideas, visit our complete guide for homemade pancakes.
We also have a selection of homemade syrups, sauces, and compotes that would complement this recipe nicely, like this homemade blueberry syrup, or this apple pancake syrup. This homemade raspberry syrup is a great option for summer!
🌡️ Storage
These pancakes freeze very well. To freeze leftovers, place the pancakes between a piece of wax paper and place in a freezer bag. They will keep in the freezer for up to three months. To reheat, thaw one or two pancakes in the microwave at 50 percent power. Then toast in a toaster.
💭 Top Tips
- As noted above, baked recipes made with cassava flour can have a bit of a gummy texture. To counteract that, we increased the baking powder. Also, be sure to give the pancakes plenty of time on the griddle or skillet to make sure they have ample time to rise. They are ready to turn over when many bubbles pop and form on the surface.
- Allow the batter to rest for at least 5 minutes before cooking. This will give the baking power time to react with the liquid. This will promote light and fluffy pancakes!
🥞 Related Recipes
More pancake recipes to make and enjoy. Cassava flour may be used in any of these recipes instead of all-purpose flour. To substitute cassava flour, use ¾ cup of cassava flour per 1 cup of all-purpose flour.
Recipe
Cassava Pancakes
Ingredients
- 1 cup cassava flour We recommend Otto's Naturals Multi-Purpose Cassava Flour.
- 2 teaspoons baking powder Double acting.
- ¼ teaspoon salt
- 1 large egg
- 1¼ cup milk
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter Melted and cooled.
- ½ teaspoon vanilla extract
Instructions
- Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.1 cup cassava flour, 2 teaspoons baking powder, ¼ teaspoon salt
- Add milk, egg, sugar, melted butter, and vanilla extract to a blender and blend for about a minute. Alternatively, you can add wet ingredients to a medium bowl and beat with an electric mixer or vigorously with a wire whisk for a minute.1¼ cup milk, 1 tablespoon granulated sugar, 3 tablespoons unsalted butter, ½ teaspoon vanilla extract, 1 large egg
- Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
- Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes.
- Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
- Cook until bubbles form and pop on the surface of the batter, about 4-5 minutes.
- Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 4-5 minutes longer.Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-7 with remaining batter.
Heather says
I wish I understood how this works. I only substituted the egg for a flax egg, followed the rest of the recipe to the letter and the batter came out not a batter, but a bowl of congealed mess that was unusable. Did the egg make that big of a difference? Super frustrating.
Sandra says
Hi Heather,
I'm sorry to hear about the trouble you had. Substituting an egg with a flax egg can sometimes affect the texture. Eggs provide structure and binding in recipes.
If you'd like to try the recipe again with a flax egg, consider reducing the liquid slightly to counteract the extra moisture. Alternatively, you can experiment with other egg substitutes like applesauce or mashed bananas.
Thanks for trying our recipe!
Eileen says
These came out great, taste delicious not gummy light and fluffy. I don’t think anyone could tell any difference in the flour. Thank you for a great recipe!
Sandra says
You are very welcome, Eileen! I am glad you enjoyed the pancakes! 🙂
Juanita says
Light, fluffy and delicious! Easy to make!
Sandra says
I am so glad you enjoyed the pancakes!