This delicious cassava flour pancakes recipe is full of sweet ripe banana flavor. They are an easy gluten free breakfast and there is no refined sugar. If you are looking for an easy breakfast to make, give this simple paleo cassava flour pancakes recipe a try!
Table of Contents
What Is Cassava Flour?
Have you tried to make a recipe using Cassava Flour yet? We have been using new flours lately in an attempt to cut back on the number of grains we eat. Cassava flour is fluffy and it makes delicious pancakes!
Cassava flour is a starchy root vegetable that comes from the cassava root or yucca root. It is a great alternative flour and it is low in calories, fat, and sugar. It is grain-free and perfect for those eating a keto or paleo diet.
Cassava has a mild flavor and is considered high carb. It is starchy like a sweet potato or yam.
Pancakes are one of our favorite breakfast foods. If you love breakfast as much as we do, you will want to check out all of my delicious gluten free breakfast recipes.
- Cassava flour - There are a couple of good brands. Otto's Naturals Cassava Flour and Anthony's both make it. This flour has a fine texture that lends well to fluffy pancakes.
- Chia seeds - Chia seeds are nutrient-dense and easy to hide in this pancake recipe. You can omit them if you choose.
- Flaxseed meal - A great way to add omega 3s and fiber to these cassava flour pancakes.
- Bananas - An excellent source of potassium, and they make these pancakes sweet so kids love them.
- Coconut oil - I love to use this oil for a little added flavor, but any light oil will like avocado oil will work well.
- (Optional) Collagen peptide protein powder. I add a scoop of this gut healing protein powder into my pancakes to up the protein content. This is totally optional.
- Eggs - Use size large.
- Milk - I used coconut milk but any milk or non-dairy milk is fine to use. Note if you use milk these are not paleo.
- Coconut sugar - I use this because it is a low glycemic sweetener. You can use brown sugar or even omit it if you prefer.
Recipe Step By Step Directions:
Step 1: The first step is to take your ripe bananas and add them to a medium-sized mixing bowl. Use a fork to mash the bananas into a paste.
How to ripen bananas:
If you don't have ripe bananas, here are a few ways to ripen them quickly so you can make this recipe.
You can put your bananas on a grill. Slice the peel to allow air to vent. Grill on low heat for 10-15 minutes. The benefit to this method is the bananas caramelize, adding so much natural sweetness!
Another way to ripen your bananas is to put them in the oven at 300 degrees and bake for 15-20 minutes.
If you have a day or two, put your bananas into a brown paper bag and allow them to sit on the counter for 2 days.
Step 2: Add the rest of the wet ingredients to the bananas bowl. Whisk to blend the bananas, milk, eggs, and coconut oil together.
Step 3: Next, add the remaining ingredients including the cassava, arrowroot starch, chia seeds, coconut sugar, flaxseed meal, baking soda and powder, and salt to a large mixing bowl. Use a whisk to blend the dry ingredients together.
Step 4: Pour the wet ingredients into the flour mixture and mix them into a smooth pancake batter. Let the batter sit for 5 minutes while you heat a large skillet.
Add additional liquid if you prefer thinner pancakes. My kids like it when I add chocolate chips too!
Step 5: Heat some coconut oil in your cast iron skillet over medium heat. When the oil is hot, use a scoop to drop pancake batter onto the hot skillet. Use the back of a spoon to smooth the batter into a circle shape.
Cook the pancakes until you see bubbles in the batter and the pancakes start to look dull and less glossy.
Note, I didn't get a photo of cooking and flipping these pancakes so I am including a photo from another pancake recipe so you can see the bubbles in the batter.
Step 6: Flip the pancakes over to the other side with a spatula. If the pancakes look too dark, turn the heat on the stove down to medium-low heat.
If your frying pan is too hot, the pancakes will cook on the outside too quickly, leaving the insides not fully cooked.
Step 7: Top with sliced bananas or fresh fruit and a drizzle of maple syrup. Serve them hot. Check my Gluten Free Pancake Syrup List to ensure you use a gluten free syrup.
Store the cooled pancakes in an airtight container in your refrigerator for up to 4 days.
To reheat your pancakes, you can pop them into a toaster if you like them to stay crisp as if they were freshly cooked, or microwave them for 35-40 seconds if you don't mind them getting soft.
Tips and Recipe FAQ:
Yes! Cassava flour is grain-free so it is considered paleo.
Cassava four can be great for baking. It can be substituted 1:1 for many recipes, but not all. It is not good for yeast recipes.
Freezing these pancakes is easy. Take cooled pancakes and place a piece of wax paper between each, making a short stack. This will prevent them from sticking together. Add them to a zipper freezer bag. They will keep fresh in the freezer for up to 4 months.
If you can't find Cassava flour, you can make my regular gluten free pancakes recipe. There is even a vegan option!
This post was updated from an older June 2018 post with more detailed instructions.
More Delicious Breakfast Recipes to Try:
- Paleo Breakfast Muffins
- Grab and Go Gluten Free Oatmeal Breakfast Bars
- Gluten Free Buckwheat Pear Pancakes
- Paleo Banana Pancakes
Banana Cassava Flour Pancakes Recipe
- ¾ cup cassava flour
- ¼ cup arrowroot starch
- 2 tablespoons chia seeds
- 1 tablespoon coconut sugar
- ¼ cup flaxseed meal
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 2 bananas
- 2 large eggs
- 1 ½ cups coconut milk (refrigerated container, not canned)
- 2 tablespoons melted coconut oil
- 2 tablespoons coconut oil for cooking in a pan
- In a bowl, smash two ripe bananas until they are a mash.
- Add coconut oil, coconut milk, and eggs. Whisk to blend it all together.
- Add in the dry ingredients and whisk to blend. Check the consistency and add more coconut milk if you like a thinner pancake.
- Melt 1 tablespoon coconut oil in a pan.
- Add pancake batter with a soup scoop.
- Cook until the tops of the pancakes show small bubbles and look dull.
- Use a spatula to flip each pancake and cook on the other side.
- Repeat until you use up all of the batter.
- Serve hot with pure maple syrup.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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