cassava flour

Easy to make chocolate pancakes that are Paleo, Vegan and free of all common allergens.

Chocolate Cassava Pancakes

flour,

cocoa powder

tsp baking powder

tsp pink salt

eggs OR 2 flax eggs*

maple syrup

Tbsp coconut oil (room temp) + more for cooking

tsp vanilla extract

water**

In medium-sized bowl, combine all dry ingredients.

Add in wet ingredients.  Mix well, then let batter sit for 5-10 minutes to thicken.

Melt a bit of coconut oil (about 1/2 tsp) to preheated frying pan.

Add 1/4 cup batter to pan, cover and cook on medium-low heat until nearly cooked through.

Flip pancake and cook about a minute more.

Remove pancake from pan and repeat until no more batter remains.

Made these chocolate pancakes for the grandkids this morning - big hit!

These AIP Pancakes made with cassava flour are a delicious and luxurious addition to your morning. When you're looking for that special weekend AIP breakfast treat, these pancakes whip up quickly and easily!

AIP Cassava Flour Pancakes

Cassava Flour

Tapioca Starch

tsp Cream of Tartar

tsp Baking Soda

Sea Salt

1.5 tbs Apple Cider Vinegar

tbs Coconut Sugar

tsp Vanilla Extract

Coconut oil

Mix all of the ingredients in blender (preferred method for fluffy pancakes) or in a large bowl and mix until smooth. Go for at least 30 seconds in the blender.

Heat a skillet over medium heat. Add a small amount (about a tablespoon) of coconut or avocado oil to the pan, melt if necessary, and then swirl around to cover.

Spoon 1-2 large spoonfuls (approx 2-3 tbs) of batter into the pan to form a pancake, and repeat until you run out of space. (These will be small, silver dollar sized pancakes, about 2 inches wide)

Cook for 3 minutes and then flip and cook for 3 minutes more.

This recipe is great- simple, the flavor is fantastic! However....these are NOT light and fluffy.  I have yet to make anything with cassava that IS light and fluffy, so I was skeptical going in. But the batter was light and fluffy, so I was optimistic. But the end result was warm and delicious, but dense and chewy. Perfectly fine and I will definitely make these again.  But if you expect the fluffy buttermilk pancake of your pre-aip days, you will be disappointed.  That being said, this was MUCH better than the other recipes I have tried. And my toddler was happy to have these- he has been asking for pancakes for months. So thank you!

I've been eating AIP for over two years now and have tried many pancake recipes. Most end up cooking like tortillas, or are tough and crispy and not appetizing. These are by far the best! I did do some substitutions for mine. 

Sub arrowroot powder for banana flour.

A dash of beef gelatin. 

Skipped the cream of tartar.

A tiny bit more coconut milk.

I'm glad I watched the video tutorial.

They make cute little light and fluffy pancakes! I topped mine with sliced banana, ginger powder and maple syrup. I will be making these again!

One of our family traditions is to have pancakes and ice cream for birthday breakfast, I am currently back on AIP following a Hashimoto's flare and was sooo happy to find your pancake recipe so I was able to fully enjoy our family tradition. They are the fluffiest and best tasting AIP pancakes I have tasted in my 2.5 year gluten free journey. Thank you!

I’ve been on the AIP diet for 7 days today and it’s been difficult for sure. I like savory spicy breakfasts and have never been big on pancakes, even chock full of yummy gluten! But, I’ve got to tell you, these were awesome! I even made them big and covered them with home made blueberry sauce and maple syrup. Thank you so much for the delicious recipe.

This is by far the best AIP compliant pancake recipe! I’ve made it so many times and it makes my day. I know one commenter said that they are not fluffy but omg they are sooo fluffy!!! Your tip about making the batter in a blender is the best tip to get it fluffy. Thank you for making my Saturday mornings the best!!

These are the best AIP pancakes I’ve made yet. After countless recipe fails,  I’m so happy to have found one that works! Thank you so much. I topped mine with warm berries :)

couldn't get these to cook on the stove without sticking.. so i used a waffle machine and they turned out super good. seriosuly tasty felt guilty after eating them lol. 

They turned out really gooey and soft for me. Yum. Although spiked my blood sugar haha. DO you know any good pancake or waffle recipes that use plantains instead?

thanks for the recipe (:

I love this recipe! a few tips:
 - mix the apple cider vinegar in with the coconut milk before combining with the dry ingredients, this helps to evenly activate the baking soda and gives a fluffier result.
- use copious amounts of coconut oil in a non-stick pan. First time I tried this recipe they stuck horribly.. use more oil than you would think.
- for DELISH "pizza crust" make the pancakes w/o sweetener &amp; vanilla (still use the banana) put Nomato sauce, cured meat, basil, nutritional yeast etc on the mini pizza-pancake then pop in the oven at 450 to crisp up. So happy to have my Friday night pizza night back!

Hmm. I was going to give opposite advice.  I have a great non-stick frying pan (t-fal) and found that I liked the texture better if I didn't use any cooking fat.  They are the "best" AIP pancake out there.  I've been doing AIP for more than 4 years now and needed a reset so I was in search for an AIP pancake.  I've probably tried more than a dozen recipes and haven't liked any of them until I found these.  However they ARE NOT light and fluffy.  They are chewy but still the best out there.  Also, you may want to use applesauce if you don't want a banana flavored pancake.  I was able to them normal pancake size.  I really like that they don't use gelatin.  I hate messing with it first thing in the morning. :0)

These are really good, thank you for the recipe. They remind of the fried banana dessert at PF Changs. I do have to say, the middle is a little gummy, but the outside was nice and crispy and yummy. I think next time I will make them like mini pancakes, to avoid so much of the gummy part. I added cinnamon, topped with a drizzle of maple syrup, coconut flakes, and strawberries. Seriously tasted like a dessert!

I thought I was in heaven to eat these tonight. No, they are not like non AIP pancakes; however, by letting them cook until bubbles were present all across, the edges were crispy and delicious. I topped with fresh blueberries, coconut cream, and a very small touch of coconut nectar. Thank you for such an easy and tasty recipe to follow!

I did this! I didn’t have tapioca starch or cream of tartar so I used 1/4 cup arrowroot powder instead. I also put in blueberries on the last batch. Mixed the batter in the blender. All delicious!

These pancakes were so good! I tried them in the blander this time and did notice they had a nicer consistency than the previous method. The flavour is delicious and in our home we have made them savoury and sweet. The savoury version with prosciutto and spinach, fried onions with a splash of olive oil. For the sweet version I made the chocolate sauce and have also topped them with blueberry compote. Delicious! Thanks Michele for all your wonderful recipes !

I made a double batch tonight expecting lots of leftovers! It was a huuuuge hit with my husband and 2 sons, 11 and 15.  We made strawberry tacos with them, just filling them with sliced strawberries and folding the pancake over and wow!!! 

My guys eat a very typical diet, so I’m always really happy when an AIP recipe satisfies the whole family! 

THANK YOU for this recipe!!!! 🙏🏻

I made these as waffles because I don't like the gumminess of cassava flour. They were REALLY GOOD! Crispy and Light in the waffle iron! I didn't have banana but used the applesauce and added 1/3tsp of cinnamon. I've been on the elimination phase of AIP for over 6 months now trying to get relief of some issues. Because of that I have not used coconut sugar at all.  Today I made an exception and tried these with the 2Tbsp of coconut sugar. These were so very sweet for me but my daughter who is not on the diet thought they were amazing with a pile of fresh berries on top. The banana ones are worth a try if they are anything like these. I am going to try them with only a small amount of honey and substitute the banana for pumpkin. Might be good too. The banana ones are worth a try if they are anything like these.. Soany options now. Thank you Michele. I've used many of your recipes to help me through.

Yum, I’m super stoked on these. I’ve been looking for a grain-free egg free pancake and these hit the spot! My batter is ultra thick tho - anyone else?

I seriously love these! I made a few subs and since I'm an avid fan of that mochi texture these really made me super happy. 

The substitutions I think gave mine more "chew" and made them somehow smell and taste reminiscent of Krispy Kreme doughnuts which was wildly unexpected but deeply appreciated lol!

I used thawed frozen raspberries and a few roasted chestnuts mashed (for texture) to replace the banana and some maple syrup to replace the coconut sugar. I also used a bit of ghee for cooking in my pan. 

They were pink too so I'm totally remaking them for valentines day :D 

Thanks so much for this recipe it really is delish.

Super delicious!  My boyfriend just started AIP and we have tasted  some not so great breakfasts.  This was a hit despite the gummy texture,   Neither of us minded it and they were super filling and didn't need any Maple.  I used honey instead of coconut sugar and it worked out great.

Making swallows can be a labor of love. Throughout West Africa, swallows, which are a satisfying accompaniment to vegetable soups and stewed meats, are traditionally prepared by pounding cooked starchy roots or tubers in a large mortar with a heavy pestle. As the vegetables break down, hot water is added and the mixture becomes stretchy and soft, with a texture like yeast dough. All swallows are not fufu, but fufu is the term commonly used in the diaspora to describe the method in this recipe: continuous cooking, stirring and kneading turns finely milled starch into a smooth, elastic mass. The result, like that of the classic method, is notably neutral in taste and always served warm.

Fufu (Swallows)

yam, cassava, cocoyam or plantain flour (see Note)

Vegetable soups and stewed meat,

Pour 3 cups of water into a medium pot and make a slurry by stirring in the flour all at once with a wooden spoon. Set the pot over medium-low heat. Cook the batter, stirring continuously as it thickens and begins to form a dough, 4 to 5 minutes.

Reduce the heat to low and fold the batter over itself, smoothing out any lumps as you fold. You should have a thick and chalky-looking dough at this point. Continue to cook while folding until the dough begins to stiffen and pull away from the sides of the pot, and a thin film forms on the bottom, 3 to 4 minutes.

Spread the dough across the bottom of the pot, then use the wooden spoon to poke a few deep indents on the surface. Pour 1/4 cup of water around the edges and over the top of the dough.

Cover and cook without stirring until the dough is heated through, translucent and all the starchy granules have absorbed the water, 6 to 8 minutes.

Remove the lid and mix until a smooth, slightly glossy and sticky dough forms. If the dough is too firm, you can add up to 1/4 cup additional water. It should be soft and somewhat pliable, but not runny. Remove from heat, cover and let sit to set and cool slightly, at least 5 minutes and up to 15 minutes.

Form the mixture into spheres to serve: Fill a bowl with water and dip a large serving spoon to wet it, then scoop the dough. Press the scooped dough in the spoon against the side of the pot to shape the dough into a round, then transfer to a shallow bowl. Repeat with the remaining dough to form 2 to 3 more spheres, dipping the spoon into the water before each scoop. Fufu and swallows are typically served with a vegetable soup, such as <a href="https://cooking.nytimes.com/recipes/1020297-efo-riro-stewed-amaranth-greens">efo riro</a>, egusi soup or okra soup, and topped with any <a href="https://cooking.nytimes.com/recipes/1020284-braised-goat-leg-in-obe-ata">stewed meats</a>.

Farofa is a traditional side dish of Brazilian cuisine whose main ingredient is cassava flour.

Brazilian Farofa for Feijoada

butter

olive oil

g of bacon, (cut into small pieces (4.45 oz))

onion,

garlic cloves, (diced)

cassava flour ((280 grams))

salt

parsley, (chopped)

In a large skillet, roast 1 cup of cassava flour on low heat. About 5 minutes, or until it is golden brown. Remove immediately and let cool on a plate.

In the same pan, over medium heat, add butter, oil, and bacon. Cook until the bacon is crispy.

Add the onion and garlic, and cook until the onion is golden brown.

Add roasted cassava flour and the other cup of unroasted flour. Mix and cook over high heat.

Stir constantly and cook for 3 minutes.

If it needs salt, add 1/2 teaspoon.

Add chopped parsley, mix and serve.

This Cinnamon Swirl Bread recipe is made lighter with the addition of cassava flour. And, it's gluten-free, vegan and filled with cinnamon sugary goodness!

Cinnamon Swirl Bread (Gluten-free, Vegan)

(8 grams) flax meal

½ (37 ml) tablespoons water

(66 grams) granulated sugar

(8 grams) cinnamon

(120 grams) gluten-free baking flour

(113 grams) cassava flour

(200 grams) granulated sugar

½ teaspoon (1 gram) cinnamon

(10 grams) baking powder

(3 grams) kosher salt

(237 ml) non-dairy milk,

(78 ml) canola oil

Preheat the oven to 350ºF (180ºC). Spray an 8 x 4 inch loaf pan with cooking spray and line with parchment paper, leaving some overhang, then set aside

Prepare the Flax Egg: In a small bowl, add flax meal and water. Whisk together to combine and set aside while you prepare the topping and bread batter

Prepare the Cinnamon Sugar topping: In another small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Set aside

Make the Bread Batter: In a large mixing bowl, combine the gluten-free and cassava flours, cinnamon, baking powder, salt and sugar. In a separate bowl, combine the milk, oil and flax egg, whisking to combine. Add the milk mixture to the flour mixture, stirring with a wooden spoon just until thoroughly combined. Do not over mix. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture. Draw the tip of a knife gently through the batter a couple of times to swirl it 

Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes then remove from the pan by lifting the bread out using the flaps of the parchment paper and place on a wire rack. Allow to cool completely before slicing

This bread is delicious - especially the crunchy sugar crust! I did use all purpose flour instead but it turned out great. Thanks for a quick and tasty recipe :)

made this for my boyfriend and he loved it!! i added a 1/4 tsp more of cinnamon in the cake and some light brown sugar  to the cinnamon sugar mix (I did 50% light brown and 50% plain white.) turned out delicious! going to be anew staple

These crispy and saucy Air Fryer Buffalo Chicken Tenders are the ultimate healthy comfort food. A side of homemade dairy-free ranch for dipping is a must!

Air Fryer Buffalo Chicken Tenders

lb chicken tenders

milk

juice from half a small lemon

eggs

cassava flour (plus more as needed (see note for substitutions))

garlic powder & paprika

buffalo sauce ((Primal Kitchen brand for paleo))

tbsp dairy-free yogurt

½ tsp fresh chopped dill

parsley

lemon juice

garlic powder & onion powder

If you have a basket type of air fryer, spray the basket with cooking spray to avoid sticking. If you have an oven type of air fryer, line the pan with parchment paper.

In a medium bowl, add milk, lemon and 1 tbsp of buffalo sauce and whisk to combine. Let the mixture sit for a minute. Then add the chicken tenders and let them marinate for 10 minutes.

While the chicken is marinating, add eggs to a shallow bowl &amp; whisk. In another shallow bowl, add flour and spices and stir to combine.

One at a time, take each tender form the milk mixture and dip it into the flour mixture, then the egg, and then the flour again. Place into air fryer basket and spray the top of each tender generously with cooking spray.

Air fry at 400F for 5 mins and then gently flip. Spray the other side generously with cooking spray and air fry for another 5 mins or until cooked through.

In a shallow bowl, add the buffalo sauce and dunk each cooked tender into the sauce. Let the excess drip off before placing onto a plate.

Make the ranch by combining all the ingredients in a small bowl.

https://www.youtube.com/watch?v=pReKRqf2cNc

Looking for the best healthy gameday recipe? These Air Fryer Buffalo Chicken Tenders take just 10 minutes and are totally paleo, grain, gluten and dairy free.

Full Recipe:

Sticky and crispy sesame cauliflower is baked and delicious wrapped up in lettuce or served with a bowl of fluffy rice. Vegan and grain-free!

Sticky and Crispy Sesame Cauliflower

cauliflower,

garlic powder

sesame seeds

tamari soy sauce

sesame oil

rice vinegar

tomato paste

chili paste

garlic,

3- inch piece fresh ginger, peeled and finely minced

Preheat the oven to 450°F. Line 2 baking sheets with parchment paper.

Cut the cauliflower into small florets. In a large bowl, combine the cassava flour, water, garlic powder, and sesame seeds. Whisk to combine. The resulting batter should be fluid but thick--thick enough to coat a piece of cauliflower and pool only slightly once set on the baking sheet. If the batter is too thick/pasty, add water by the tablespoon until you reach the proper consistency.

Drop the cauliflower florets into the batter and stir until all pieces are coated. Using a fork, carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret.

Bake the battered cauliflower for 20 minutes. While the cauliflower is baking, make the sauce. In a small saucepan combine the tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds. Bring the sauce to a boil on the stove over medium heat. Simmer for 5 minutes or until slightly reduced. Set aside.

After cauliflower has baked for 20 minutes, remove and let cool slightly. Once it&#039;s cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but 1/4 cup of the sesame sauce. Toss to thoroughly coat the cauliflower.

Bake the cauliflower for another 15-20 minutes, or until the edges are starting to darken. Depending on positioning in the oven and just overall hotness of your oven, you may have to take them out of this second bake sooner. Just keep an eye on them! Remove the cauliflower when the sauce has “set” around the edges and all florets are a deep golden brown. Let the Cauliflower sit for a full 5 minutes before serving in lettuce wraps, on rice etc., drizzled with remaining sauce and topped with extra sesame seeds, and chopped green onions.

https://content.jwplatform.com/videos/4gdn1qIC.mp4

Sticky and crispy sesame cauliflower is baked and delicious wrapped up in lettuce or served with a bowl of fluffy rice. The spicy ginger and sesame sauce makes these bites so flavourful. Vegan and grain-free with cassava flour, but lots of substitutions are listed in the recipe notes.

A classic of traditional Brazilian cuisine, Tropeiro Beans (Feijão Tropeiro), is a tasty, nutritious, and easy dish to make. In this recipe, we will teach you how to make the Brazilian Tropeiro Beans.

Tropeiro Beans - A Brazilian staple dish

pinto beans (without broth)

onions (cut in half moon slices)

garlic

bacon

smoked pork sausage (cut in half-moon slices)

flour

onions

salt and black peper (season to taste)

cooking oil or olive oil

g pork rinds (optional)

Place a wide frying pan over medium heat, when it is hot, fry the diced bacon in its own fat, when it is beginning to brown, add the sausage and fry them with the bacon. Reserve the pieces, but leave the remaining fat in the pan.

In the same pan, add the garlic and onion and saute until the onion is translucent.

Push the onion and garlic stew to the sides, leaving a space in the pan. In this space, break the eggs and fry them, if necessary, add a little oil. When the eggs are firm, break them coarsely with the spatula into pieces of approx. 2 cm. (note: the idea is not scrambled eggs, but pieces of eggs). Mix everything.

Add the cooked beans and sauté.

Put the bacon and sausage back to the pan. Mix well.

Add the cassava flour gradually to the desired proportion. There is no right amount: less flour for those who like the dish wetter, and more flour if you want it drier (similar to Brazilian farofa).

Turn off the heat, add the chopped chives. Season with black pepper, adjust the salt. Mix everything.

Serve on a platter, put some pork rinds on top.

Learn how to make grain-free cassava flour shortbread cookies that taste just like traditional shortbread! Make them plain, flavor with spices or citrus zest, or embellish with chocolate. The cookies are also vegan (egg-free, dairy-free), gluten-free and Paleo friendly.

Cassava Flour Shortbread Cookies (Vegan, Grain-Free)

almond flour

vegan butter, melted ((see notes for alternatives))

vanilla extract

measure and mix dry ingredients

Measure the flours. For the greatest accuracy, weigh the flours with a digital kitchen scale. In a large mixing bowl, whisk the cassava flour, almond flour, and optional salt.

add wet ingredients

Add the melted vegan butter, maple syrup, and vanilla to the bowl. Stir and blend to combine (it will seem dry, at first).

combine dough

Continue mixing, or follow my lead and use your hands, to finish combining the ingredients into a cohesive dough.

shape into log

Transfer the dough to a large square of plastic wrap, wax paper, or parchment paper (it is ok if the dough is slightly crumbly). Roughly shape the dough into a log, then use the plastic wrap to smooth and compress the dough into a compacted, even log (about 1.5 to 2 inches in diameter).

chill

Place the dough in the refrigerator for about 1 hour, or the freezer for about 20 minutes, until firm.

preheat oven

Preheat oven to 350F (180C). Line a large baking sheet / baking tray / cookie sheet with parchment paper or a silicone baking mat.

slice and arrange on baking sheet

Unwrap the chilled dough on a cutting board. Slice crosswise into 1/4 inch slices. Place the slices on the prepared baking sheet, spacing 1 inch (2.5 cm) apart.

bake

Bake the cookies for 8 to 11 minutes until golden brown at the edges (they will still be fairly pale overall).

cool

Remove the cookies from oven and cool, on the baking sheet, for 1 minute. Transfer cookies to a cooling rack on the kitchen counter to cool completely (they will firm up as they cool).

Top 9 cassava flour recipes from across the web

The most viewed cassava flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Cassava Pancakes

AIP Cassava Flour Pancakes

Fufu (Swallows)

Brazilian Farofa for Feijoada

Cinnamon Swirl Bread (Gluten-free, ...

Air Fryer Buffalo Chicken Tenders

Sticky and Crispy Sesame Cauliflowe...

Tropeiro Beans - A Brazilian staple...

Cassava Flour Shortbread Cookies (V...

Top 9 cassava flour recipes from across the web

The most viewed cassava flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Cassava Pancakes

AIP Cassava Flour Pancakes

Fufu (Swallows)

Brazilian Farofa for Feijoada

Cinnamon Swirl Bread (Gluten-free, ...

Air Fryer Buffalo Chicken Tenders

Sticky and Crispy Sesame Cauliflowe...

Tropeiro Beans - A Brazilian staple...

Cassava Flour Shortbread Cookies (V...

The most viewed cassava flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine