Pancakes or crêpes are one of the most challenging things, in my experience, to make as similar as possible to the ones we grew up with. The light texture, with many other gluten-free flours, tends to become a bit on the flapjack side for my personal preference. Now these cassava crêpes, however, are a different story. At a recent event for the launch of Health Riot’s Cassava Flour these were served with an assortment of hors d’oeuvre, and if you hadn’t told me they were made with cassava, I would have been none the wiser. Thanks to celebrity chef Jason Whitehead, we have just one more delicious way to get the whole family loving gluten-free favourites.


Makes 4–5 crepes

2 cups full cream milk or 1 cup coconut milk
1 cup water
½ cup cassava flour
3 tsp flaxseed powder
1 tsp Himalayan pink salt
½ tsp xylitol or 1 tsp raw honey
4 large eggs
50 g butter, melted, plus extra for frying


1. This recipe could not be easier – simply combine all the crêpe batter ingredients in your blender and blend until smooth.
2. Now fry off your crêpes in a little butter for around 2 minutes on each side, or until evenly browned.

Top with your usual assortment of delicious pancake toppings. Fresh berries, banana and an assortment of agave, cinnamon, and lemon juice will never disappoint.

Thanks to chef Jason Whitehead for sharing this recipe with us.