German pancakes topped with strawberries
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Cassava Flour German Pancakes

Fluffy egg-based pancakes made gluten-free with cassava flour.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Keyword: eggs, milk, cassava flour
Servings: 6 people
Cost: $5



  • 2 tbsp butter (or butter substitute)
  • 8 eggs
  • 1 1/3 cup milk (or milk substitute)
  • 1 1/3 cup cassava flour (or white flour)
  • 1/2 tsp salt


  • Preheat oven to 350 degrees F.
  • Place butter in a 9x13 inch glass dish. melt in the oven that is preheating. (If you worry that your oven superheats during the preheating process, you can melt the butter after it has preheated.)
  • Mix eggs, milk, salt, and flour in a medium-sized mixing bowl.
  • When butter is melted, tilt dish to coat with melted butter. Pour the egg mixture in the dish and cook for 30 minutes, checking occasionally after 20 minutes. (Use the oven light.)
  • Pancakes are done when they puff into huge mounds that kids love to observe.