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5 from 1 vote

Paleo Cassava Flour Pancakes

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 8 pancakes
Author: Jaclyn


  • 1 cup almond milk or milk of choice; buttermilk is also yummy!
  • 3/4  cup cassava flour
  • 1/3 cup coconut flour
  • 3 eggs beaten
  • 2 Tbsp avocado oil
  • 1 Tbsp maple or coconut sugar
  • 1 Tbsp lemon juice omit if using buttermilk.
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • dash salt
  • fat for greasing skillet


  • Preheat a stainless steel skillet on medium-low heat. Grease with butter or fat of choice.
  • Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk the eggs, milk, avocado oil, and lemon juice, then add to the flour mixture. Stir until combined.
  • Pour or spread about 1/4 cup batter onto pre-heated skillet, spacing pancakes at least a couple inches apart. Cook for 2-3 minutes, until air bubbles appear on the top, then gently flip to cook an additional 2-3 minutes on the other side.
  • If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
  • Serve with butter and maple syrup for a classic pancake experience.