Cassava Flour Pancake Mix (Paleo)

Make a large batch of this grain-free pancake mix to keep on hand for the perfect Saturday morning breakfast.

Please share:

We love pancakes. Light and fluffly. Saturday mornings were meant for pancakes. I love cooking up a big batch of pancakes while the bacon is baking in the oven and the kids are waiting anxiously at the table for their favorite weekend breakfast: Gluten free cassava flour pancakes.

Paleo Pancake Mix

Since moving away from almond and coconut flour, I needed a new pancake recipe. Cassava Flour (in particular, Otto’s Naturals Cassava Flour) is my all-time favorite flour for everything paleo. I use it to make banana bread, chocolate cake, sausage gravy, beef stew, and now pancakes.

This grain-free pancake mix is easy to throw together, using only 5 basic ingredients, including baking powder, and can store in the pantry for quite a while. You can add some vanilla extract if you want, sea salt and maple syrup at the end. 

Homemade Pancake Mix

I keep a jar of this cassava flour pancakes mix around at all times to be sure that when I hear the question “Mom, can we have pancakes for breakfast?” that I’m prepared to drop some light and fluffy cassava flour pancakes.

Cassava Flour Pancake Mix {grain-free; gluten-free}

Cassava Flour Pancake Mix

Yield: 9 cups
Prep Time: 5 minutes
Total Time: 5 minutes

Make a large batch of this grain-free pancake mix to keep on hand for the perfect Saturday morning breakfast.


Pancake Mix

  • 9 cups (1080g) Otto's Cassava Flour
  • 1/4 cup Maple Sugar
  • 2-1/2 Tbsp Baking Powder
  • 2-1/2 tsp Baking Soda
  • 2-1/2 tsp Salt


Pancake Mix

  1. Combine all ingredients in a large bowl and whisk to fully combine. Store in an airtight container in a cool, dark place. The pancake mix expires when the cassava flour does.

How To Use

  1. Make plain pancakes using our Cassava Flour Paleo Pancakes recipe, or add in strawberry sauce, blueberries, or chocolate chips.

Please share:

  1. So excited to make this! And I have so many blueberries in the fridge to add in! I don’t have maple sugar on hand though- could I use coconut sugar?

    1. Yes, you can sub coconut sugar, I just prefer the texture of maple sugar (it dissolves a bit better). I’ve used coconut before when I ran out of maple and it worked just fine.

  2. Thanks for the recipe, it is helpful indeed. I’ve tried this few weeks ago, and just finish the remaining last week. One question, the inside texture of my pancake is wet and rather sticky, whereas crispy on the outside, is it normal?

    1. It’s possible the skillet was too hot if the outside cooked faster than the inside. They shouldn’t be sticky on the inside at all. Maybe try a lower/slower approach next time to get the batter cooked all the way through.

  3. This is awesome as I’m learning how to use difference flours. My dtr has many allergies and I have alot of relearning to do.
    Could quinoa flour be used as part of the mixture? How much would you recommend?

    1. I have never used quinoa flour. Since it’s a grain, we don’t use it in our home. I’m sorry I don’t have an answer for you.

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