This delicious cassava flour pancake recipe is full of sweet, ripe banana flavor. They are an easy gluten free breakfast, and there is no refined sugar. If you want an easy breakfast to make, try this simple paleo cassava flour pancakes recipe!
What Is Cassava Flour?
Have you tried a recipe using Cassava Flour yet? We have been using new flour lately in an attempt to reduce the number of grains we eat. Cassava flour is fluffy, and it makes delicious pancakes!
Cassava flour is a starchy root vegetable from the cassava or yucca root. It is a great alternative flour, 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 a high-carbohydrate food. 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 my delicious gluten free breakfast recipes.
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If you want to try more recipes with cassava flour, try these Lemony Paleo Lemon Bars.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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, like avocado oil, will work well.
- (Optional) Collagen peptide protein powder. I add a scoop of protein powder into my pancakes to increase protein content. This is optional.
- Eggs – Use size large.
- Milk – I used coconut milk, but any or non-dairy milk is fine. 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.
Step-By-Step Photos and Directions:
Step 1: First, take your ripe bananas and add them to a medium-sized
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. This method’s benefit is that 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 let them sit on the counter for two days.
Step 2: Add the rest of the wet ingredients to the banana 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
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 the 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 they start to look dull and less glossy.
I didn’t get a photo of cooking and flipping these pancakes, so I am including a photo from another recipe so you can see the bubbles in the batter.
Step 6: Using a spatula, flip the pancakes over to the other side. If they look too dark, turn the stove to medium-low heat.
If your frying pan is too hot, the pancakes will cook on the outside too quickly, leaving the inside uncooked.
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.
If you love pancakes, try my Gluten Free Pumpkin Pancakes too!
Frequently Asked Questions:
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.
More Delicious Breakfast Recipes to Try:
- Grab and Go Gluten Free Oatmeal Breakfast Bars
- Gluten Free Buckwheat Pear Pancakes
- Air fryer hard-boiled eggs
- Paleo Banana Pancakes
- If you can’t find the Cassava flour, you can make my regular gluten free pancake recipe.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Banana Cassava Flour Pancakes Recipe
Ingredients
- 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
- â…› 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
Instructions
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
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.
This post was updated from an older June 2018 post with more detailed instructions.
Is there a way to make this recipe without bananas or egg? I ask meekly knowing it’s probably impossible, haha. Thanks!
These are delicious! I have made them a number of times and they never disappoint. My batter is never very thick though.
I am so glad you liked them…it is fine if your batter is thin, you could add a little more Cassava if you prefer thicker pancakes.
Best tasting cassava pancake I have made. Had to make it very thin to cook the inside which seems to always be a problem for me but the flavor was incredible. I don’t like coconut sugar so I replaced it with maple sugar. Yum!!
I am so glad you liked these Lori, thank you so much for coming back to let me know :-).