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Perfect Pancakes (Real Food, Paleo)

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I mentioned in a previous post that cassava flour has really taken the Paleo community by storm. And boy, do I regret waiting so long to jump on that yummy bandwagon.  Actually, what I regret is only buying 4 lbs of this flour.  I have less than 2 lbs in my pantry right now and I may be looking at a mutiny on my hands.

Cassava flour is made from the entire yucca root, where tapioca starch, though similar, is made from just the starch of the yucca root.

As a family, we have been gluten-free for several years and we have tried just about every alternative flour pancake recipe under the internet sun.  I have a few recipes that I alternate, depending on what I have on hand.  Links to those recipes are listed below, just in case cassava flour is not available to you yet.  But I strongly suggest:  find it, stockpile it and be very, very excited!

It took me a few tries but I finally perfected these pancakes.  I really enjoying testing recipes with cassava because this flour truly gives the finished food a texture much closer to real flour than any nut or coconut flour recipe I have tried.

My recipe makes several decent-sized pancakes.  I am not sure about you but I really don't like trying a new recipe and then realizing it only gives me 6 small pancakes.  I have two hungry kids and my teenaged son is always eager to eat his weight in pancakes, if I would only let him.  This recipe makes about 15 good-sized pancakes.  Leftovers reheat well for a breakfast or snack later in the week but you can easily halve the recipe.

I have added collagen peptides to the batter for an extra protein boost but it can be omitted.


Perfect Pancakes

  • 4 eggs
  • 2 1/2 cups almond milk (or any nut, or seed milk for nut-free)
  • 2 tablespoons avocado oil
  • 1 tablespoon maple syrup (optional)
  • 2 cups cassava flour
  • 2 tablespoons collagen peptides (I used this one but this one is good, too - optional)
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 cup blanched almond flour (optional, but it really creates a fluffy pancake!)
Preheat a pan or griddle on medium to medium-low heat.

In a large bowl, whisk together the eggs, milk, oil, and maple syrup (if using) until well blended. Add the remaining ingredients and mix well.  Let the batter sit for about 5 minutes.

Pour about 1/4 cup of the batter onto the preheated pan (greased first, if needed - I use a well-seasoned cast iron griddle and I do not need any additional oil on the pan).  Cook the pancake until the edges look dry and there are several bubbles (just like regular flour pancakes!).  Flip carefully and cook on the other side.

Top with raw honey, maple syrup, or coconut nectar and ghee.  Nut butters and jam are especially good, too.

Makes about 15 pancakes.


These are some of the other alternative-flour pancake recipes we have tried and enjoyed:

Coconut flour pancakes:



Almond flour pancakes:

Fluffy Almond Flour Pancakes by The Nourishing Home

Snickerdoodle Pancakes by Brittany Angell

Nut, grain and coconut flour free:

Perfect Paleo Pancakes by The Paleo Mom - these are really good!


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