These Paleo pancakes are thick, light, and fluffy — the perfect easy and indulgent breakfast!

Pancakes: They’re my favorite breakfast food (and probably yours too!) Simple to make and immensely satisfying, pancakes range from a humble breakfast with fruit and maple syrup to an indulgent treat topped with whipped coconut cream or even ice cream (if you dare)!

I’m a little picky when it comes to pancakes. I like them super-fluffy, slightly sweet and almost muffin-like. Cassava flour gives them that perfect texture, resulting in thick, airy pancakes. This unique flour is simply the cassava root peeled, dehydrated, and ground. The result is a whole food-based flour that makes fluffy and delicious baked goods without the need for grains.

Love Paleo breakfast recipes? Get our free breakfast recipe cookbook here!

You can add dark chocolate chips to the batter for a dessert-like breakfast, or juicy blueberries for a wholesome and scrumptious treat. My favorite pancakes are topped with whipped coconut cream and fresh sliced strawberries. It’s like eating strawberry shortcake for breakfast!

Heather Resler

Paleo Cassava Flour Pancakes

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

Serves:8-10

Paleo Cassava Flour Pancakes

Recipe by: Heather Resler

These cassava pancakes are thick, light, and fluffy -- the perfect easy and indulgent breakfast!

Ingredients

• 3 eggs
• ¼ cup coconut oil, melted
• ¼ cup almond milk
• 1 T honey
• ¾ cup cassava flour
• ½ t baking soda
• ¼ t salt

Instructions

• In a mixing bowl, whisk the eggs.
• Add the coconut oil, almond milk, and honey. Mix well.
• Add the cassava flour, baking soda, and salt; mix well.
• Cook by scant ¼ cupfuls a couple minutes per side on a greased griddle or skillet over medium heat, or until golden brown and cooked through.
• Serve with maple syrup if desired.

(You’ll Also Love: Almond Flour Pancakes)