Brazilian Coconut and Cassava Flour Pancakes

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Light and fluffy pancakes made with cassava flour and coconut milk, offering a naturally gluten-free and subtly sweet breakfast option. This Brazilian breakfast recipe (gluten free), ready in about 25 minutes, layers cassava flour, baking powder, and salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cassava flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 cup coconut milk
• 2 tbsp honey
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• for cooking butter

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup cassava flour, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.
2. Step 2: In a separate bowl, beat 2 large eggs with 1 cup coconut milk, 2 tbsp honey, 1 tsp vanilla extract, and 2 tbsp melted coconut oil until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined, leaving some lumps for fluffiness.
4. Step 4: Heat a nonstick skillet over medium heat and brush with a small amount of butter. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through. Serve warm with your favorite toppings.