Pineapple and Cassava Flour Pancakes with Brazilian Guava Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes made with cassava flour and sweet pineapple chunks, topped with a tangy Brazilian guava sauce that adds tropical brightness to this unique breakfast. This Brazilian breakfast recipe (gluten free), ready in about 30 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 280 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.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 280 cal/serving

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Ingredients

1 cup cassava flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk
1 large egg
2 tbsp unsalted butter, melted
1/2 cup pineapple chunks, fresh
4 oz guava paste
1/2 cup water
1 tbsp lime juice
2 tbsp sugar

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Instructions

Step 1: In a large bowl, whisk together 1 cup cassava flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. In a separate bowl, whisk 1 cup whole milk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
Step 2: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in 1/2 cup fresh pineapple chunks.
Step 3: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges are set. Flip and cook for another 2 minutes until golden brown. Repeat with remaining batter.
Step 4: Meanwhile, prepare the guava sauce by chopping 4 oz guava paste and heating it in a small saucepan with 1/2 cup water, 1 tbsp lime juice, and 2 tbsp sugar over medium heat. Stir until the guava paste dissolves and sauce thickens slightly, about 5 minutes.
Step 5: Serve pancakes stacked with warm guava sauce drizzled on top for a tropical twist on breakfast.