Easy Cassava Flour Pancakes.
It had been a while since I’d had a really good pancake. Most of my attempts since giving up all grains were admittedly not the best. They were either too dry or so wet that by the time the inside cooked the outside was burned. And then my friend Michelle introduced me to her favorite grain-free pancake. I didn’t even have to twist her arm to let me post them here. They’re SO good. Plus, we both have such bad brain fog we needed a safe place for the recipe…
Anyway, these easy cassava flour pancakes are super quick to whip up, delightfully fluffy, and they hold together like they were meant to. If you’re feeling fancy, you can add in a few chocolate chips, if you’re feeling fruity you can add in berries, or you can just eat them plain. They’re seriously so good every way I’ve tried them!
What you need.
Eggs. Yes, eggs. Sorry egg-free-ers, I have not tried to make these without eggs. If you want to give it a go and let me know how they come out, please do! I would start with a banana or a flax egg for subs…
Liquids. You can pretty much use whatever you want for the liquid here. Water, coconut milk, raw milk, goat’s milk, orange juice, coffee…. Whatever floats your boat!
Flours. This pancake recipe uses a little bit of coconut flour, and cassava flour. Though I have only tried it with both, I would guess you could get away with just using all cassava flour for those with coconut allergies. I get my cassava and coconut flours from Azure Standard. They have the best quality and super good prices! If you don’t have an Azure drop in your area, you can get some pretty good options on Amazon. I like Anthony’s brand.
Because my body craves protein so much I tend to add collagen to almost everything. These pancakes are no exception! Even though I only put a little in, it helps me. I like to get Anthony’s collagen, or Perfect Supplement’s collagen. They’re both amazing products, from grass-fed cattle, and fully kosher.
If you have a sweet tooth like I do, you’ll probably want to add in some chocolate chips. I mean, how could you go wrong with that addition to just about anything? While I do love to use my own homemade, honey-sweetened chocolate chips, you can use whatever kind you like or can handle (or afford – good quality chocolate chips aren’t cheap!). Every now and again Walmart (gasp!) actually has a fairly good top-8-free chocolate chip in their baking isle. Still has sugar, though…
One of my all-time favorite addition to pancakes is fresh blueberries! There’s just something about getting a little pop of sweet juice in the middle of a bite that I love!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Easy Cassava Flour Pancakes
Free from grain, gluten, dairy, and refined sugar.
- 2 eggs
- 1/4 cup water or milk of choice
- 1 tablespoon coconut flour
- 1 tablespoon collagen (optional, just gives a little protein boost!)
- 3 tablespoons cassava flour
- 1/2 teaspoon baking powder
- dash of sea salt
Preheat skillet to medium-low.
In bowl, whisk together eggs and water/milk.
Stir in flours, collagen (if using), and salt. Whisk until smooth.
Sprinkle with baking powder and give a quick couple whisks to incorporate. Don’t stir too much, or the pancakes won’t rise!
Add a bit of oil to the hot pan.
Cook 1/4 cupful of the batter at a time, about 2-3 minutes for each side. You can make your pancakes bigger, but they will be a little harder to flip.
Serve with favorite toppings and enjoy!
This recipe makes about 4-5 pancakes if you’re using a 1/4 cup scoop of batter. But it can easily be doubled for more pancakes!
If using chocolate chips or blueberries, just carefully fold them into the batter at the end. Be careful not to deflate the work the baking powder is doing!