Cultured Cassava Kefir Pancakes (Gluten-Free)

Cultured Cassava Kefir Pancakes (Gluten-Free)

These are a thin, rollable pancake, more like dutch babies or crepes.  I have been exploring substitutes for our einkorn to make breakfast a little more everyone friendly and to get a bit more variety in my kids gut biomes.  We want to feed those beneficial microbes!  I can get away with one of these on occasion as well, even with my carb sensitivity.  They are delicious and nutty and are great filled with whatever strikes your fancy. They are a delicate pancake to work with, so I recommend using a big pancake spatula like ours.  Once they have cooked on the bottom and you see plenty of bubbles they are pretty easy to flip, but if you try too soon they can break easily. Once cooked they are robust and great for filling and rolling!  I like them with some Hemplers bacon and sliced avocado or coconut kefir yogurt and raspberries!  The kids love them with lemon and maple sugar or maple syrup and blueberries.  Give them a shot and let me know what you think!

Here’s to wholesome eating,

Brenna xo


Cultured Cassava Kefir Pancakes

Brenna May
These are in the style of a crepe or dutch baby (very thin pancake). We sprinkle them with lemon and maple sugar in the classic style, drizzle them with maple syrup or spread them with yogurt or coconut yogurt and berries and then they are rolled up and eaten like a burrito. They're also great with bacon and avocados!
These are far more delicate in the making than the standard pancakes, so I recommend waiting for them to fully bubble and cook on the bottom before attempting to flip them. I also recommend a Fox Run Cookie Spatula. Depending on the moisture in the cassava flour and outside humidity, you may need to adjust water and/or amount of cassava flour, a tablespoon at a time.
For AIP, substitute the milk kefir AND water with coconut milk, or dairy free milk of choice.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Cuisine American, British, Scottish
Servings 5 people


  • Bowl & whisk or high powered blender
  • cast iron griddle


  • 114 g Grass fed butter (1 American stick or 1/2 European block) for AIP, use ghee or coconut oil
  • 1 cup milk kefir buttermilk will work
  • 2 cups water (if using a non-dairy milk, substitute kefir & water with milk of choice)
  • 3 eggs
  • 1 tsp lemon juice
  • 1-2 tsp vanilla
  • 1.5 tsp baking soda
  • 1/2 tsp pink salt
  • 2 cups cassava flour Otto's, Thrive Market or Bob's Red Mill work.


Vitamix Method:

  • We do this in a Vitamix so I melt the butter on the cast iron griddle in a metal measuring cup and then throw in everything at once and blitz it. 

Bowl and Whisk or Mixer Method:

  • Preheat your pancake griddle (or cast iron crepe pans as we do) to medium heat.
  • Soften the butter first (I put mine on the stove to melt). 
  • Add the milk or kefir and water. 
  • Add the eggs and mix. 
  • Add the butter, baking powder, soda and salt, lemon and vanilla. 
  • Whisk until smooth.
  • Add the sifted flour and mix until smooth. Any flour works, but you will need to adjust the milk/water ratio to suit. 
  • Pour the batter onto the pre-heated pans or griddle and cook until bubbling.  Flip and repeat.  They should look golden brown.  Repeat until done!  Fill and roll them with yogurt and fruit, maple syrup, lemon and sugar, or our kids favorite, nutella.


*If you want thicker pancakes, cut the water down by half or completely out.  I have tried several brands of cassava and they do not all perform the same.  Azure Organics brand does not work at all, no matter how much you adjust. 
For a vegan version, substitute milk kefir AND water with coconut milk or nut milk of choice, and substitute the eggs with banana or vegan egg of choice.  Butter I would recommend substituting with avocado oil, or melting some Miyoko's vegan butter or butter flavored coconut oil, depending on tastes. 
Keyword einkorn, kefir, pancakes

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