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In a large bowl, sift the cassava flour, baking powder, and salt. Add the milk, eggs, and melted butter to the bowl. With a fork, whisk the eggs first and begin to mix ingredients into the batter until just combined.
Let the cassava flour batter sit for 5 to 10 min to absorb the moisture. Once the batter has thickened up cook the pancakes.
Heat a large pan or griddle over medium-high heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of batter for each pancake, and once the edges are defined and bubbles have formed throughout, flip them over and cook them for one more minute on the second side. Repeat the process with the remaining pancake batter.
Stack them high and serve them with your favorite syrups and toppings.