Cassava Flour Pancakes Recipe

You’ve probably heard about cassava flour as a gluten-free alternative, but have you tried using it in pancakes?

If not, you’re in for a treat. Cassava flour, made from the root of the cassava plant, offers a smooth texture and mild flavor, making it perfect for light and fluffy pancakes.

Unlike some gluten-free flours that compromise texture, cassava flour holds its structure well, giving you the pancakes you crave without the gluten.

This recipe is ideal for anyone following a gluten-free, paleo, or whole-food diet. Whether you’re looking for a healthier breakfast option or just want to experiment with new ingredients, these pancakes will satisfy your cravings.

Plus, they pair beautifully with a variety of toppings, allowing you to customize each bite to your liking.

Recommended: How to Make Cassava Flour

Ingredients

To make these cassava flour pancakes, gather the following:

1 cup cassava flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs (or flax eggs for a vegan option)
3/4 cup milk (dairy or non-dairy alternative)
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract (optional)
1 tablespoon melted coconut oil or butter
1/2 teaspoon cinnamon (optional for extra flavor)
Oil or butter for cooking

Step-by-Step Instructions

1. Mix the Dry Ingredients

Start by whisking the cassava flour, baking powder, salt, and cinnamon (if using) in a large bowl. This ensures even distribution and prevents clumping.

2. Prepare the Wet Ingredients

In another bowl, whisk the eggs, milk, sweetener, vanilla extract, and melted oil or butter until well combined.

3. Combine Wet and Dry Mixtures

Gradually pour the wet ingredients into the dry ingredients, stirring gently. Avoid over-mixing, as this can make the pancakes dense. Let the batter rest for 10-15 minutes so the flour absorbs the liquid properly.

4. Heat the Cooking Surface

Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter to prevent sticking.

5. Cook the Pancakes

Scoop about 1/4 cup of batter onto the skillet. Cook until small bubbles form on the surface and the edges appear set. Flip carefully and cook for another minute or two until golden brown. Repeat with the remaining batter.

6. Serve and Enjoy

Stack the pancakes on a plate and add your favorite toppings. Enjoy them warm for the best experience.

Serving Suggestions

Cassava flour pancakes taste great on their own, but toppings make them even better. Here are some ideas:

Fresh Fruits: Sliced bananas, berries, or mangoes add natural sweetness.
Syrups: Drizzle with pure maple syrup, honey, or date syrup.
Nut Butters: Spread almond, peanut, or cashew butter for extra richness.
Yogurt: A dollop of Greek or coconut yogurt complements the texture.
Chopped Nuts: Sprinkle walnuts, pecans, or almonds for a crunch.

Pair your pancakes with coffee, tea, or a smoothie to complete the meal.

Related: Cassava Flour vs Almond Flour

Storage and Reheating Tips

If you have leftovers, store them properly to maintain freshness:

Refrigeration: Place pancakes in an airtight container and refrigerate for up to 3 days.
Freezing: Layer pancakes with parchment paper and freeze in a sealed bag for up to 2 months.
Reheating: Warm in a toaster oven at 350°F for 5-7 minutes or microwave for 30-60 seconds.

Nutritional Benefits of Cassava Flour

Cassava flour is more than just a gluten-free substitute. Here’s why it’s a smart choice:

Gluten-Free: Safe for those with celiac disease or gluten sensitivity.
High in Carbohydrates: Provides lasting energy.
Rich in Fiber: Supports digestion and keeps you full longer.
Low in Fat: A great option for heart-healthy meals.
Contains Potassium: Helps maintain proper muscle function and hydration.

Common Mistakes to Avoid

Even simple recipes can go wrong without the right techniques. Avoid these mistakes for perfect pancakes:

Over-Mixing the Batter: This makes the pancakes dense instead of fluffy.
Skipping the Resting Time: The batter needs time to thicken and absorb liquid.
Cooking on High Heat: This burns the pancakes outside while leaving the inside raw.
Using Too Much Flour: Stick to the measurements to avoid dry, tough pancakes.

Conclusion

Now that you have a foolproof cassava flour pancake recipe, it’s time to bring it to life. With simple ingredients and easy steps, you can make a delicious and nutritious breakfast that fits a variety of diets.

Whether you top them with fresh fruit, drizzle them with syrup, or enjoy them plain, these pancakes are sure to become a staple in your kitchen.

Try them today and enjoy a wholesome meal that doesn’t compromise on taste or texture.

Chimeremeze Emeh

I am Chimeremeze, a certified cassava farmer, processor and exporter. Also a writes and researcher with deep-rooted experience in processing, consuming, and utilizing locally produced cassava products, including cassava flour, tapioca flour and starch, garri, fufu, fried cassava balls, abacha, cassava chips, and more. Growing up in a community where cassava farming is a way of life, we have mastered its cultivation, processing, and sustainability, making it an essential part of our heritage.

My passion for the cassava plant and its countless benefits drives my research and writing, shedding light on its significance to West Africa and beyond. I also explore the impact of palm oil, another cornerstone of African agriculture, and how it continues to shape economies, diets, and traditions across the continent and the world.