Cassava Flour Pancakes

Adapted from my vegan coconut flour pancakes, these cassava flour pancakes are just as thick, fluffy and delicious. On top of everything else, they’re also vegan, gluten free and refined sugar free, so anyone can enjoy them. Top them with fresh berries, a few slices of banana, and a drizzle of maple syrup.

If you can’t imagine your Sunday mornings without a tall stack of pancakes, you’ve come to the right place. I love experimenting with different, sometimes less common, ingredients to come up with mouth-watering pancake recipes that are vegan friendly and on the healthier side of treats, without compromising on flavour.

For more pancake inspiration, check out these buttermilk pancakes with strawberry sauce, these 3-ingredient banana pancakes or the more sinful chocolate pancakes with peanut butter. Or, click here for a complete listing of vegan pancakes.

The Taste and Texture of Vegan Cassava Flour Pancakes

If this is your first time baking with cassava flour, and especially if you have some previous negative experience using this gluten-free flour in baking, your expectations for these pancakes might be a bit low.

But, this recipe is different. These pancakes actually do taste amazing.

The recipe mixes banana with nut butter, maple syrup, vanilla extract and coconut flour, and that’s exactly what these pancakes taste like. The banana flavour is predominant, but you can definitely taste a hint of vanilla and maple syrup in there as well.

They’re extra thick and fluffy, perfect for creating an impressive stack that looks and tastes best when topped with fresh berries, drizzled with maple syrup or lightly dusted with powdered sugar.

Ingredients You’ll Need to Make Cassava Flour Pancakes

Cassava flour – it’s a gluten, grain and nut-free substitute for wheat flour that has a very similar consistency, and can easily replace it in most recipes.

Coconut flour – if you’re using cups, make sure you don’t pack the coconut flour. Also, keep in mind that each coconut flour is a bit different, so you may need to use a bit more or less milk to make the batter just right.

Baking powder – acts as a leavening agent and makes the pancakes extra fluffy.

Maple syrup – for sweetness. You can also use agave syrup or honey.

Vanilla extract – for a hint of vanilla.

Nut butter – makes the pancakes even creamier and more filling. I like to use peanut butter, though almond butter and cashew butter are delicious as well. You can omit nut butter to make the pancakes lower in calories and fat, but the taste and texture won’t be quite the same.

Mashed banana – helps to keep the pancakes nice and moist. Make sure you use an extra ripe banana for sweetness and texture.

Plant-based milk – I used unsweetened almond milk, but you can use any kind of milk you’d like.

What Is Cassava Flour?

Cassava, also known as yuca, is a root vegetable, native to South America. It’s naturally gluten, grain and nut-free, with a very similar consistency to traditional wheat flour. Due to its almost too-good-to-be-true profile, it’s quickly becoming the go-to substitute for wheat flour among the gluten-free, nut-free and paleo population.

On top of this, cassava flour is also a great source of vitamin C and manganese.

Are Cassava and Tapioca Flour the Same Thing?

While the terms are sometimes used interchangeably, cassava flour and tapioca are not the same thing. Tapioca is a starch extracted from the cassava root, while cassava flour is the whole root, peeled, dried and ground.

Just as cornstarch is not the same as corn flour and potato starch is not the same as potatoes.

How to Make Cassava Flour Pancakes: Step-by-Step Guide

Prepare the Batter

In a large bowl whisk together cassava flour, coconut flour, and baking soda; set aside. In a separate medium bowl, mix together maple syrup, vanilla extract, nut butter, mashed banana and milk.

Add wet ingredients to the flour mixture and whisk until no lumps remain. For extra smooth and creamy batter, you can also blend it in a high-speed blender. The batter should resemble a thick brownie batter. If it’s too thin, add a tablespoon of cassava flour. If it’s too thick, add a tablespoon or two of milk.

Cook the Pancakes

Lightly coat a large nonstick skillet or griddle with coconut oil and place over medium low heat. Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It’s important not to place more than 3 tablespoons of batter at a time. Coconut flour is sensitive to burning so make sure you keep an eye on these the whole time.

Flip the pancakes and cook until golden brown on the underside, for about 2 minutes. If you find that the pancakes are browning too quickly, then you might need to lower your skillet heat. Wipe the skillet clean and repeat with a teaspoon more of coconut oil and remaining batter.

Are These Pancakes Actually Healthy?

It would be hard to argue that pancakes can ever be as healthy as a green smoothie or a vitamin-packed salad, but for a sweet and tasty treat, these pancakes are pretty healthy. They’re made without any refined sugar, sweetened naturally with maple syrup and banana, dairy free, egg free, gluten free, and cooked with a minimum amount of coconut oil.

Serving Suggestions

These pancakes taste amazing topped with banana, your favourite fresh berries, such as strawberries, blueberries or raspberries, drizzled with maple syrup, or with a light dusting of powdered sugar.

How Long Do They Keep?

As they’re made without any dairy or eggs, these pancakes will stay fresh when refrigerated for up to 5 days.

Here’s how to keep them fresh for longer:

1. Allow the pancakes to cool to room temperature before storing. It’s best to let them cool on a wire rack, as this will prevent condensation.
2. Stack the pancakes in an airtight storage container, placing a piece of wax paper between each pancake. The paper should be as large as the pancake.
3. Store the pancakes in the fridge for up to 5 days.