I received a bag of Otto’s Naturals Cassava Flour (review coming soon) and have been doing some recipe testing. Seriously this flour is a game changer, so much so I just bought myself a bag. They just came out with a 5lb bag and I couldn’t pass it up! Their flour is Paleo certified, gluten-free, grain-free, and NUT-FREE! Made with 100% Yuca Root. You seriously need to get yourself some of this.
I whipped up some of my Paleo Banana Pancakes using Otto’s Naturals Cassava Flour. I am excited to share this recipe with you. I now have another option I can send to school with my kiddos!
Ingredients:
Dry
- 3/4 cup Ottos’ Naturals Cassava Flour
- 2 Tbsp Coconut Sugar
- 2 tsp Baking Powder
- 1/2 tsp Himalayan Salt
Wet
- 1/2 Mashed Banana
- 1 Egg
- 3/4 cup Coconut Milk
- 2 TBSP Melted Coconut Oil (Click on the link 45% off 1-gallon Gold Label Virgin Coconut Oil until 5/5/2016 on Tropical Traditions)
Instructions
- Mixed all dry ingredients in a bowl and set aside
- In a separate bowl mash the 1/2 banana
- Add the egg to the mashed banana and mix.
- Add the Coconut Milk and whisk until frothy
- Add in Melted Coconut Oil to the egg mixture
- Mix dry ingredients into the wet ingredients. Mix until just combined. You may have a few small lumps and that is okay!
- Heat griddle and add 1tbsp of coconut oil to griddle. Add approximately 2 TBSP of pancake batter per pancake to griddle and spread out. Cook 5 minutes per side.
- Served with Kerrygold unsalted butter and Pure Maple Syrup. Topped with bananas or any fruit of your choosing. Also can serve with sunbutter and honey for school lunch sandwiches.
Enjoy! Keep it simple…With Purpose….With Love
nettazen.wordpress.com 
I almost never leave comments on blogger recipes I try, but I had to tell you that these are THE best grain free pancakes I have ever had, and I have tried many! High five and thanks for sharing it! 😀
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Thank you Cathy! Im so glad you tried it!
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Thank you for this recipe! My 11-year-old son is just starting a Paleo-type (though without eggs, too!) diet for bad eczema and these were a win. They worked great, even using Bob’s Red Mill egg replacer instead of the egg. Most importantly, he liked them!
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Music to my ears 💚 So glad it was a hit. Thanks for sharing that the egg replacer worked!
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Update — they also work great with flax eggs. They definitely take longer to cook per side than regular pancakes, as you said, but it works!
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So glad to hear Molly! Thanks for sharing the update.
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I have Hashimotos so I tried these using a chia egg. They are very gooey inside even after brown on the outside. I’m new to cassava flour. Is that just how it is or did the chia egg affect that? I know the biscuit recepie I tried was more done on the inside but still a chewy texture.
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It should not be a gooey texture on the inside. I have not tried it using chia egg so it could affect that… See reply above where Molly had success with Bob’s Red Mill Egg Replacer. They are smaller sized pancakes (about 2 Tbs of batter). I also cooked them about 5 minutes per side.
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