Fluffy, golden, and grain-free — these cassava flour pancakes are everything you didn’t know you needed. Naturally gluten-free and made with simple ingredients, they’re the kind of breakfast that feels indulgent but keeps your body in check.
I created this recipe during a season where I was craving comfort without compromise — something soft and nostalgic, but still aligned with the way I eat now. The result? Pancakes that are slightly crisp at the edges, pillowy in the center, and ready for whatever toppings make you feel like your best self.
Perfect for slow mornings, weekend resets, or batch-prepping for the week ahead.
Carbs 17g
Protein 10g
Fat 11g
Cook 20min
Total 30min
DRY INGREDIENTS
1 cup cassava flour
1 serving vanilla protein powder
1/2 tsp cream of tartar
1/4 tsp baking soda
1 tsp Ceylon cinnamon
pinch of fine salt
WET INGREDIENTS
2 brown eggs
1 cup almond milk (or other)
1/2 tsp vanilla extract
Recommended cooking oil: extra virgin coconut
yields ≈ 2 servings, 4 medium (4") pancakes
Step 1
In a large bowl sift all dry ingredients.
Step 2
Beat egg in a medium bowl then whisk in remaining wet ingredients.
Step 3
Pour wet into dry ingredients and mix well.
Step 4
Allow the batter to thicken for about 5 minutes.
Step 5
Heat a pan or griddle over medium-high heat. Once hot, grease with a dime-sized amount of coconut oil and pour 1/4 cup of batter for each pancake. When the edges are defined and bubbles appear, flip and cook for another minute on the other side.
Step 6
Stack your cakes and top with sliced banana, just enough warm maple syrup and additional Ceylon cinnamon.
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