Pancakes were always a staple in our home growing up until our house went grain-free!

But recently we were gifted a sackful of cassava flour and pancakes are back on the menu in a big way!


1 1/2 cups of cassava flour

2 tsp bicarbonate of soda (make sure it’s aluminum-free!)

2 organic farm eggs

1 cup of organic yoghurt, sour milk or coconut buttermilk. You may need to add more to get the desired consistency

(make coconut buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of coconut milk and letting it sit for 5 minutes)

1T turmeric paste (find the recipe here)

1tsp non-irradiated cinnamon powder



In a medium sized mixing bowl, mix the dry ingredients (flour & bicarb) and then add one egg at a time. Slowly mix them in to avoid lumps. Gradually mix in the yoghurt/milk until it it is the desired consistency. These are more like what we call “crumpets” not the thin “crepe-like” pancakes, so we want it to be runny enough to pour but thick enough to hold its shape in the pan. 

Let your mixture sit for at least 10 minutes, but you can even leave it overnight if you want to prepare for an early morning breakfast. Just be warned – it will grow overnight from the bicarb and sour milk, so leave it in a container with enough space to double or you’ll have mixture all over your fridge! Leaving it overnight also does *something scientific* to the turmeric so you’ll get pinkish-red pancakes which I think looks pretty cool! 

To cook your pancakes: get your large pan to a medium heat with an oil of your preference. I am a butter girl for sure when it comes to pancakes, but macadamia nut oil or ghee is good too. Pour in enough mixture for 4-5cm diameter pancake. In a large pan you should be able to do about 4 at a time. Let them cook until at least 10 bubbles start popping in the surface, then flip them and cook for another few minutes until golden brown. 

We take ours with organic blueberries, yoghurt, cinnamon and honey