bakingglutenfreememories Pancakes are always a good idea for breakfast and I already have a few other pancake recipes to choose from. However, besides crepes, I have not so far provided a grain-free pancake recipe. With the rise in food allergies and others that just like to explore different options, I have made these banana cassava pancakes.
Cassava is a great grain-free option as it comes from the vegetable root yuca, along with tapioca flour / starch. The texture of the flour is surprisingly similar to wheat flour when cooked and it has a subtle nutty flavor. It is another great option for those that need to eat gluten free!
These pancakes are amazingly delicious! They taste like real pancakes and it is hard to tell that they are even grain free. The texture is soft, moist, and fluffy, and the ingredients are very simple. The natural sweetness of banana along with butter and the mild nutty flavor from cassava, are truly a tasty combination. These pancakes are very easy to make and whip up in about 18 minutes! If there are any leftovers, they taste freshly made by just being warmed up. So, give these a try for your next pancake breakfast!
Ingredients You Will Need
- cassava flour
- pinch of salt
- baking soda
- egg
- salted butter, melted
- vanilla extract
- 1 medium ripe banana
- water
These pancakes are: soft, fluffy, buttery, naturally sweetened, nutty, aesthetically pleasing, and banana flavored.
Add-on options are: fresh blueberries, raspberries, blackberries, nuts, chocolate chips, whipped cream, shredded coconut, butter, and maple syrup.
For another grain-free breakfast option, check out these Cassava Crepes. Other pancake recipes on the blog to try out are: Blueberry Teff Pancakes, Classic Pancakes, Fluffy Oat Pancakes, and Gluten-Free Aebleskivers. (Danish pancakes)
How to Make Banana Cassava Pancakes
To begin, melt the butter and set it aside while preparing the rest of the batter.
Now, in a medium sized bowl, mash the banana using a fork. The riper the banana the better since it will be moister and sweeter. Then stir in the vanilla extract and egg.
Once the butter has cooled down, pour it into the bowl and mix it well. Next, pour in the cassava flour, baking soda, and a pinch of salt. (A pinch of salt is just the tiny amount that you would hold between your thumb and forefinger) Stir it a little before pouring in the water. Make sure the batter is mixed really well and is smooth. Each cassava flour is a little different, so increase the water amount by 1 tablespoon at a time as needed. The batter should be thick, but moist enough to slide off the spoon.
Now back to the recipe. Heat a non-stick pan or pancake griddle to medium-high temperature. Spoon out the batter to create roughly 4” pancake rounds. Then cook for about 4 minutes before flipping over with a spatula and cooking for another 4 minutes. They will have a nice brown color on top and bottom once they are completely cooked.
Finally, serve them warm with your favorite toppings.
Storage Tips and Notes
- Store any leftover pancakes in the refrigerator in a sealed bag or container for up to 3 days
- Warm up any leftover pancakes before eating to taste fresh
- One batch makes around 8-9 banana cassava pancakes
- Topping ideas are: chopped nuts, shredded coconut, chocolate chips, whipped cream, fresh berries, butter, and maple syrup
Banana Cassava Pancakes
Ingredients
- 1½ cups cassava flour (180g)
- ½ teaspoon baking soda
- pinch of salt
- 1 egg
- 6 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1 medium, very ripe banana
- 1 cup +1 tablespoon water (252ml)
Instructions
- First, melt the butter and set it aside.
- In a medium sized bowl, mash the banana with a fork. Then stir in the vanilla extract and egg.
- Once the butter has cooled down, pour it into the mixture and stir until combined.
- Next, pour in the cassava flour, baking soda, and pinch of salt. Stir it a little and then pour in the water and continue mixing until the batter is smooth. The batter will be thick, but add an extra tablespoon of water if needed.
- Heat a non-stick pan or griddle to medium-high temperature. Scoop out about 4'' pancake rounds and cook for 4 minutes. Use a spatula to flip the pancake over and cook for another 4 minutes. Serve warm.
i got a chance to make this recipe. we loved it! The banana gives it a mild, sweet flavor
so no need for syrup! The cassava flour pairs well with the banana, and has it’s own unique
mild flavor and texture. The butter gives a little crunch to the edges, but is chewy and soft
in the center. Give it a try!
Thank you so much for your review! I am so glad that you loved them!