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Paleo Pancakes with Cassava Flour {3 flavor variations}

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Did you know that pancakes aren’t just from breakfast? They can also be for dinner (if my kids have any say in the matter). I’m actually a firm believer that we need a full breakfast spread of pancakes, bacon, fresh fruit, and eggs for dinner every once in a while.

Strawberry Pancakes with Compote {grain-free; dairy-free}

Paleo Strawberry Pancakes (a new favorite)

For as long as I can remember, my favorite pancake add-in has been blueberries, though our kids prefer chocolate chips. Although with the recent creation of my strawberry sauce added into the pancake batter, there might be a new favorite in our house.

Strawberry, Blueberry, and Chocolate Chip Pancakes {grain-free; dairy-free}

Strawberry Compote

You will probably not need any maple syrup or honey on your pancakes at all if you top them with this strawberry compote. Se use frozen strawberries in the off-season, but fresh local strawberries will give you an amazingly flavorful and sweet compote that you just can’t put down.

Strawberry, Blueberry, and Chocolate Chip Pancakes {grain-free; dairy-free}

Paleo Pancakes

These pancakes store well as leftovers, in either the fridge or the freezer. The kids love when I make enough for leftovers since they’re the first ones up in the kitchen every morning and can grab a few pancakes from the fridge and heat them up on their own.

We love to have a variety of flavors to choose from so I will usually make more than one flavor at a time. I love serving them on my SlatePlate and marking which is which (although it is usually obvious from the color, but I still enjoy being a little creative with breakfast).

Our Cassava flour pancake mix is perfect to have on hand, ready to go when you want pancakes!

Chocolate Chip Pancakes {grain-free; dairy-free}

Paleo Pancakes with Cassava Flour {3 flavor variations}

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

These Paleo Pancakes are made with cassava flour and have 3 flavor variations. They're the perfect breakfast any day of the week.


Strawberry Compote

  • 3 cups Strawberries, hulled and roughly chopped, measured after chopping
  • 3/4 cup Honey
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Pure Vanilla Extract

Plain Pancakes

  • 1-1/2 cups Cassava Flour Pancake Mix
  • 2 Eggs
  • 3 Tbsp Avocado Oil, or melted Coconut Oil
  • 1 tsp Pure Vanilla Extract
  • 1 to 1-1/2 cups Plain Unsweetened Almond Milk, or other dairy-free milk

Flavor Variations (choose one of the options below)

  • 1/4 cup Strawberry Compote, listed above
  • 1/2 cup Mini Chocolate Chips, we prefer Enjoy Life Brand
  • 1/2 cup Blueberries, frozen of fresh (chopped if too big)


Strawberry Compote

  1. Combine strawberries, honey, lemon juice, and vanilla in a medium saucepan and bring to a boil over medium-high heat. Lower heat to medium-low and gently simmer until the strawberries are soft and the syrup is thickened, about 15 minutes, stirring occasionally.
  2. If the sauce thickens too much after it has cooled, whisk in a little water a time to get the desired consistency.


  1. Combine all plain pancake ingredients, in a mixing bowl and whisk to combine until smooths and few lumps remain. Gently mix in one of the flavor variation ingredients and set aside. If the batter is too thick, add a little more milk at a time to get a regular pancake consistency (but not so thin that the pancakes don't hold their shape on the griddle).
  2. Heat a griddle over medium-low heat. If you want crispy edges on your pancakes, add a little oil to the skillet, enough to coat the entire surface.
  3. When the skillet (and oil) are hot, use a cookie scoop to add batter to the pan. This makes sure all your pancakes are uniform in size. We prefer mini-pancakes using a small (tablespoon-sized) scoop.
  4. Cook until the edges start to look dry and a few bubbles form on the surface, about 1-2 minutes. Carefully flip and cook on the other side for another 1-2 minutes, or until browned and cooked through.
  5. Serve warm, topped with additional strawberry compote, honey, or maple syrup. We like nut butter on our chocolate chip pancakes.
  6. Store leftovers in an airtight container in the fridge for up to a week. Store in between sheets of parchment paper in a plastic zip-top bag (get as much air out of the bag as possible) in the freezer for up to 3 months.

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Tuesday 28th of July 2020

Hi! I'm wondering if you know if these will work with an egg replacement? I was thinking a flax egg


Saturday 15th of January 2022

@Natalie, Neither my husband (vegan) nor myself (AIP) can have eggs, so I would love to hear how it turns out with egg replacement. Please let me know.

Kendra Benson

Wednesday 29th of July 2020

I have never tried an egg replacement in any recipe before, but if you are familiar with them and they work in regular recipes, it should be just fine in this one. Let us know how it turns out if you do try it. Thanks!


Wednesday 1st of January 2020

I was a little afraid to try such a large dry mix in case I didn't like the pancakes at the end. So I decided to half the dry mixture. I am glad that I gave it a try because I love the pancakes. We used the blueberries because we can't do the amount of sugar for the strawberry compote. And I used Monk Fruit as the sweetener. This is a great recipe and I will use it all the time now. Thank you very much for sharing it!

bonnie jay

Wednesday 30th of October 2019

I'm just one person and don't want to make 9 cups of flour. I cannot have eggs or sugar and wonder if the dry egg replacer would work with stevia as the sweetener?


Monday 15th of May 2017

Can I use coconut sugar instead of maple sugar in the pancake mix recipe? How many does the 1 1/2 cup pancake recipe make? How would you describe the texture of these? I've made a lot of paleo pancakes and a lot of them are too eggy, too dry or they fall apart and you can't even flip them!

Kendra Benson

Monday 15th of May 2017

Yes, you can certainly sub the coconut sugar. I've done that in a pinch and it worked fine. I just prefer the texture of maple sugar. I've never been able to get an accurate count of how many a batch makes. I almost always double the recipe for our family of 5 and they eat them as soon as the come off the griddle. The texture is just like a regular pancake, fluffy and light and definitely not eggy. They flip just like regular pancakes as well.

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