Go Back
stack of cassava flour pancakes

Cassava Flour Pancakes [Paleo & Gluten Free]

Easy and fluffy pancakes made from cassava flour and sweetened with maple syrup for a delicious stack! These pancakes are paleo, grain and gluten free.
Prep Time 6 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 9 pancakes
Calories 123 kcal


  • 10-inch Nonstick Skillet


  • 1 cup + 2 tbsp Cassava flour
  • 2 t. Baking powder
  • ½ t. Kosher salt
  • 1 cup + 2 tbsp Unsweetened Almond Milk
  • 2 large Eggs
  • 2 tbsp Canola Oil For paleo use melted coconut oil
  • 2 tbsp Maple Syrup or Honey


  • Heat a 10-inch nonstick skillet on medium low heat with a teaspoon of coconut or canola oil.
  • Meanwhile in a medium bowl add the cassava flour, baking powder, and kosher salt then stir with a fork or whisk.
  • In a liquid measuring cup measure the almond milk and then add the eggs, maple syrup and oil. Whisk together then add the liquid ingredients to the bowl.
  • Whisk until a smooth batter forms. Once the pan is up to temperature use a portion scoop scoop the batter onto the pan to make three pancakes. My portion scoop holds about ¼ cup of batter.
  • Let the pancake cook until the bottom is golden brown and a few small bubbles form on the top - about 2 to 3 minutes per side. Serve and enjoy immediately with maple syrup.


If the pan becomes too hot the pancakes will brown too quickly which will cause you to flip them early and the center wont cook properly. Make sure the pan comes up to temperature before cooking the pancakes but is set to medium low not medium or high. Turn down the heat a little if needed. 
Keyword breakfast, pancake