Cassava Flour Pancakes with Coconut and Banana

These delightful pancakes combine the earthy flavor of cassava flour with the sweetness of ripe bananas and the tropical notes of coconut. Fluffy and naturally gluten-free, they are perfect for breakfast or brunch, offering a comforting yet creative twist on a classic dish. The addition of coconut milk adds richness, making each bite a satisfying experience.

Ingredients:

• 1 cup cassava flour
• 1 ripe banana, mashed
• 1 cup coconut milk
• 2 large eggs
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Coconut oil for cooking
• Fresh banana slices and shredded coconut for serving

Instructions:

1. In a mixing bowl, combine the cassava flour, baking powder, and salt.
2. In another bowl, whisk together the mashed banana, coconut milk, eggs, honey (or maple syrup), and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. Heat a non-stick skillet over medium heat and add a little coconut oil to coat the pan.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
7. Serve warm topped with fresh banana slices and shredded coconut.