Pineapple and Cassava Flour Pancakes with Brazilian Guava Sauce
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-inspired breakfast (gluten free) ready in about 30 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 280 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple and Cassava Flour Pancakes with Brazilian Guava Sauce take to make?
Total time is about 30 minutes (15 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 Pineapple and Cassava Flour Pancakes with Brazilian Guava Sauce?
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 Pineapple and Cassava Flour Pancakes with Brazilian Guava Sauce?
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 Pineapple and Cassava Flour Pancakes with Brazilian Guava Sauce 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 Pineapple and Cassava Flour Pancakes with Brazilian Guava Sauce 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.
