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Gluten-Free Pancake Recipe - Cassava Coconut Blueberry Pancakes

Updated: Aug 3, 2023

Cassava Coconut Blueberry Pancakes

Gluten-Free Pancake Recipe - Cassava Coconut Blueberry Pancakes

Serves 2-4


  • 1 cup cassava flour

  • 1 cup of coconut flour

  • 2 teaspoons of arrowroot powder

  • 1/2 teaspoon baking powder

  • 1/4 cup water or coconut milk

  • 2 teaspoons of cinnamon

  • 1 teaspoon of vanilla extract

  • 4 large eggs

  • 2 tablespoons coconut oil, or avocado, flaxseed, refined olive oil

  • Optional: 1/2 cup of blueberries

  • Optional: 1 banana chopped

  • Use either yacon syrup or Lakanto Maple Flavored Syrup to serve. These two natural sweeteners are both low-glycemic. Yacon is also rich in prebiotics.



  • Beat the eggs, and in a bowl, add in eggs and milk. Mix well until all ingredients are well-incorporated and smooth. Add in flour, cinnamon, arrowroot, vanilla extract, and baking soda. Continue to mix until ingredients are thoroughly combined and a batter forms.

  • If you also use the optional ingredients, add them in and mix them evenly.

  • Heat oil in a large skillet over low to medium heat. Use a spoon and place the batter onto the skillet with about 2-3 tablespoons for each pancake. Let cook on medium heat for about one minute and then flip to cook the other side.

  • Serve with fresh seasonal fruits and the syrups recommended in the Ingredient section.


Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

Board-Certified Ketogenic Nutrition Specialist

Certified Oncology Nutrition Specialist

Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

To learn more about our services, please visit the Service Offerings page.

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