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

Paleo Pancakes with Cassava Flour {3 flavor variations}

These Paleo Pancakes are made with cassava flour and have 3 flavor variations. They're the perfect breakfast any day of the week.
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Calories 1702kcal
Author Kendra Benson


Strawberry Compote

Plain Pancakes

Flavor Variations

  • 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

  • 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.
  • If the sauce thickens too much after it has cooled, whisk in a little water a time to get the desired consistency.


  • 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).
  • 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.
  • 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.
  • 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.
  • Serve warm, topped with additional strawberry compote, honey, or maple syrup. We like nut butter on our chocolate chip pancakes.
  • 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.


Calories: 1702kcal | Carbohydrates: 299g | Protein: 15g | Fat: 57g | Saturated Fat: 8g | Cholesterol: 327mg | Sodium: 639mg | Potassium: 1082mg | Fiber: 13g | Sugar: 231g | Vitamin A: 525IU | Vitamin C: 266.9mg | Calcium: 206mg | Iron: 4.5mg