Prep Time

10 Min

Cook Time

About 20 Min

Total Time

30 Min


14 Pancakes


  • 320 g (1 cup)* Tavioka Organics cassava flour
  • 16g (2 teaspoons) baking powder
  • Pinch of fine salt
  • 100 g melted butter regular or dairy free
  • 120ml (1/4 cup)* maple syrup or honey
  • 4 extra large eggs (45-55g each, weighed out of shell)
  • 250-340ml (1/2 – 2/3 cup)* milk of choice (I used lactose free full cream)
  • Butter or olive/coconut oil for frying


  1. Whisk the dry ingredients together in a medium mixing bowl.
  2. Add the butter, maple syrup, eggs and 1/2 cup (125ml) milk. You can add some vanilla extract or cinnamon here if you like, too. Sit aside for five minutes to thicken, then assess the batter. If it looks super thick, add the extra milk. Keep in mind that too much liquid can make cassava flour too gummy, so we’re looking for a happy medium here. If you’re happy, we’re ready to cook.
  3. Preheat your saucepan over a medium heat for a couple of minutes, then add the butter or oil. Add 2 large tablespoons of batter to the pan, and cook until bubbles form on the surface and the edges are firm. Flip and cook for another minute, then remove from the pan.
  4. Repeat with the remaining for 6-8 pancakes (this will depend on how much batter you use per pancake and how much milk you add).
  5. Serve warm with the toppings of your choice. Leftovers keep well in the fridge but are best microwaved to add some moisture back in (particularly if you use less milk).

Buy Cassava Flour