Cassava Flour Pancakes Recipe – Easy, Fluffy & Gluten-Free

Looking for a new gluten-free breakfast idea? These soft, fluffy cassava flour pancakes are an easy alternative to traditional pancakes. No grating of cassava required. Just stir, cook, and top with syrup or fresh fruit for a Caribbean-style brunch you’ll want on repeat.

If you’re looking for a gluten-free pancake that brings a little Caribbean flair to your breakfast, this cassava flour pancake recipe is it. These pancakes are soft, fluffy, and come together fast—no grating cassava, no fuss.

You already know ground provision is a big deal in Caribbean cooking. We mash it, soup it, bake it and now we’re flipping it into pancakes. Using cassava flour instead of grated cassava makes this recipe super easy, but still full of that earthy, wholesome flavor we love.

Don’t forget to add some maple syrup, your favorite fruit, and a hot cup of cocoa tea, and you’ve got breakfast with a real island vibe.

What is cassava flour?

Cassava flour comes from the cassava root, which is a ground provision that shows up all over Caribbean cooking. If you grew up in the islands, you’ve seen cassava in everything: boiled in soups, grated into pone, or sliced and fried. But when it’s dried and ground into flour? That’s where things get even more versatile.

Traditionally, cassava has been used to make farina, cassava bread, and even bammy in Jamaican cuisine. The flour version is naturally gluten-free, grain-free, and has a mild taste, making it a great wheat flour alternative in both savory and sweet recipes.

You can make your own at home (Toned Caribbean Body has a great video), but these days it’s easy to find in stores or online, and perfect for this cassava flour pancake recipe you’re about to dive into.

How to make cassava flour pancakes

Ingredients

This recipe uses simple pantry staples, with the one “different” ingredient being cassava flour. Thankfully, that’s easier to find these days, just check your local gluten-free section or order it online.

Dry ingredients:

• Cassava flour – I used Otto’s brand, which gave the best texture. I’ve also tested Bob’s Red Mill, but it made the batter a little trickier to work with.
• Baking powder
• Salt

Wet ingredients:

• Egg
• Whole milk – You can also use coconut milk for a dairy-free twist.
• Honey – Or swap for maple syrup or sugar if preferred.
• Vanilla extract
• Coconut oil (optional) – Adds a hint of richness.

Optional toppings:

• Fresh fruit – Try mango, ripe banana, papaya, or even berries.
• Toasted coconut flakes
• Dark chocolate chips
• Real maple syrup

Instructions

1. Mix the dry ingredients. In a medium bowl, sift together the cassava flour, baking powder, and salt. Sifting helps avoid lumps and gives you a fluffier pancake.
2. Whisk the wet ingredients. In another bowl, beat the egg, then mix in the milk, honey, vanilla extract, and coconut oil (if using). This will smell amazing—don’t drink it though, focus.
3. Combine the batter. Make a well in the dry ingredients, pour in half the wet mixture, and gently stir. Add the rest and stir again; just until combined. Don’t overmix. The batter should be thick but pourable.

4. Let the batter rest. Let it sit for about 5 minutes. This gives the cassava flour time to hydrate and makes the pancakes cook up softer.

5. Cook the pancakes. Heat a lightly oiled nonstick pan or griddle over medium heat. Once hot, drop in about ¼ cup of batter per pancake and gently spread it out.
6. Cover and wait for bubbles. Cover the pan (yes, trust me!) and cook until you see bubbles on the surface that start to pop and don’t refill. That’s your cue to flip.

7. Flip and finish. Carefully flip the pancake and cook for another 1–2 minutes until golden brown on both sides. Repeat with the rest of the batter.
8. Stack, top with fruit and syrup, and serve hot. They reheat beautifully, too. That’s only if you have any left.

Tips for the best cassava flour pancakes

Take it from someone who’s burned a few pancakes getting this right—here’s what I learned so you don’t have to learn the smoky way:

• Watch that heat: Don’t crank the heat too high just to get things going. Medium (or even medium-low) is your friend. Starting too hot gives you a burnt outside and a raw middle. Be patient.
• Don’t overmix: Mix just until the batter comes together. Overmixing activates too much starch and gives you chewy or gummy pancakes. Lumps are okay—embrace the rustic life.
• Go light on the oil: A good nonstick or seasoned cast-iron pan doesn’t need much oil at all. Too much oil = greasy pancakes. I just wipe a little on with a paper towel and go.
• Wait for the bubbles: Don’t flip too early. Let bubbles form and pop on the surface before you even think about flipping. I like to cover the pan for a bit to help the pancakes cook through faster without burning.

Bonus tip: Let the batter rest. Give your batter a quick 5-minute rest before cooking—this helps hydrate the flour fully and gives you a softer, more consistent texture.

Best toppings for cassava flour pancakes

Now comes the fun part: toppings. These cassava flour pancakes are delicious on their own, but adding toppings takes them straight into “eat three and still go back for more” territory.

Here are some of my favorite ways to dress them up:

• Tropical fruits – Fresh or dried fruits add sweetness and color. Try ripe mango, banana slices, papaya (paw paw), dried pomelo or coconut or even in-season soursop if you’re feeling fancy.
• Chocolate chips – Sprinkle some on while the pancake is still warm so they get all melty. I prefer dark chocolate chips, but you do you.
• Toasted coconut flakes – Adds texture and a Caribbean twist. Lightly toast sweetened flakes in a dry pan for extra crunch and flavor.
• Fruit compotes or sauces – Blueberry or strawberry compote, a spoonful of guava jam, or even a warm fruit syrup can go a long way here.
• Classic Maple Syrup – Real maple syrup, or even a drizzle of honey, rounds it out beautifully. You can also blend syrup with a bit of cinnamon or nutmeg for that extra something-something.

How to store and reheat pancakes

Whether you’ve got leftover batter or a stack of extra pancakes (lucky you), here’s how to store and reheat them without losing that soft, fluffy texture.

Leftover Batter

• Store in an airtight container in the fridge for up to 2 days.
• Before using, bring to room temp. The batter will thicken, so add warm water, 1 tablespoon at a time, until it’s back to a pourable consistency.

Cooked Pancakes

• Keep leftovers in the fridge for up to 2 days.
• Stack them with parchment paper in between to prevent sticking, and seal in an airtight container.
• These freeze well too! Just pack them with parchment between each, in a freezer-safe container or zip-top bag.

Reheating Tips

• From the fridge: Microwave in 20–30 second bursts until warm.
• From frozen: No need to thaw. Microwave one pancake at a time for about 30 seconds, flipping halfway if needed.

More breakfast ideas

• Smoked herring
• Saltfish buljol
• Cornmeal porridge
• Coconut bake biscuits

Frequently Asked Questions

Let me know if you try it

I hope you give this cassava flour pancake recipe a try soon, especially if you’re looking for a new gluten-free or Caribbean-style breakfast option.

If you make it, drop a comment below and let me know how it went. Did you top it with mango? Add chocolate chips? Get creative!

Recipe