Brazilian Coconut and Cassava Flour Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and fluffy pancakes made with cassava flour and coconut milk, offering a naturally gluten-free and subtly sweet breakfast option. This Brazilian-inspired breakfast recipe (gluten free), ready in about 25 minutes, layers cassava flour, baking powder, 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 "Plan a meal with the AI" 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.

Prep: 10 min Cook: 15 min Serves 4 Brazilian cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Brazilian Coconut and Cassava Flour Pancakes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Brazilian Coconut and Cassava Flour Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Brazilian Coconut and Cassava Flour Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brazilian Coconut and Cassava Flour Pancakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Brazilian Coconut and Cassava Flour Pancakes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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