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FLUFFY CASSAVA AND ALMOND FLOUR PANCAKES

Fluffly-Cassava-and-Almond-Flour-Pancakes

This post is a big deal. Why? Well, this is the very FIRST pancake recipe I’ve posted to Anya’s Eats. It’s taken me nearly a year to share a pancake recipe with you all, because it honestly took me that long to perfect one. There are a lot of delicious, paleo-friendly pancake recipes out there. But for me, this one really tops them all. These pancakes are so delicious you could eat them plain (and I have, many times), but they are also delectable with toppings of course. If you’re looking for pancakes that will fool most people into thinking they’re made with real, wheat flour, you definitely need to try these. They are fluffy as can be and the combination of almond and cassava flour gives them a rich, yet light texture.

These pancakes are especially delicious topped with my Blueberry Compote or Cashew Cream!

Fluffly Cassava and Almond Flour Pancakes 679x453 1

FLUFFY CASSAVA AND ALMOND FLOUR PANCAKES

a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
5 from 1 vote
Course almond flour, cassava flour, dairy free, gluten free, grain free, paleo, paleo breakfast, pancakes, primal

Ingredients
  

  • ½ cup almond flour
  • ½ cup cassava flour
  • 1 teaspoon baking powder
  • pinch of salt
  • ½ cup unsweetened almond milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 overripe banana
  • 3 tablespoons ghee, butter or coconut oil (I buy Fourth & Heart ghee from Thrive Market)

Instructions
 

  • Combine almond flour, cassava flour, baking powder and salt in a medium sized mixing bowl and whisk until fully combined.
  • In a blender, combine almond milk, eggs, vanilla and banana.
  • Pour wet mixture into dry and mix well with a whisk.
  • Heat a cast iron skillet over medium high heat and add a tablespoon of cooking fat.
  • Once cooking fat shimmers, reduce heat to medium and use a large spoon to add a dollop of batter to the pan, spreading it out gently to create a 3-4 inch pancake.
  • Fill the skillet with 3-4 pancakes at a time.
  • Cook pancakes for a couple minutes on each side, check the underside of the pancake and make sure it's brown (but not burnt!) before flipping.
  • These pancakes cook quickly so be sure to watch them carefully.
  • Top with toppings of your choice!

Fluffy-Cassava-and-Almond-Flour-Pancakes-2

 

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Anya Kaats

Hi! I’m Anya, a San Diego-based Holistic Health Coach and Marketing Consultant on a mission to share good food, health & happiness with as many people as possible. I am a graduate of the Institute for Integrative Nutrition (IIN) and have worked in the natural & organic products industry for my entire professional career with companies such as Suja Juice, Brad’s Raw Foods, and Mamma Chia. While my life may be totally consumed with healthy food now, nutrition wasn’t always a passion of mine.

1 thought on “FLUFFY CASSAVA AND ALMOND FLOUR PANCAKES”

  1. 5 stars
    The pancake is fluffy despite omitting the overripe banana. I used local cassava flour along with the Almond flour.

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