Cassava-Plantain Gluten Free Pancakes Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 ripe plantains, peeled
  • ¾ cup cassava flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup milk
  • 2 + 1 tablespoons melted unsalted butter, divided
  • 1 teaspoon vanilla extract
  • 1 banana, sliced
  • 2 tablespoons pure maple syrup, or more, to taste
  • ¼ cup chopped, toasted walnuts
Directions
  1. In a mixing bowl, mash the ripe plantains until smooth.
  2. In a separate bowl, whisk together cassava flour, ground cinnamon, baking powder, and salt.
  3. Beat the eggs into the mashed plantains.
  4. Stir in the milk, 2 tablespoons melted butter, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth batter.
  6. Let the batter sit for 5 minutes to thicken slightly.
  7. Heat a non-stick skillet or griddle over medium heat and brush with the remaining 1 tablespoon butter.
  8. Pour ¼ cup of batter for each pancake onto the hot skillet. Cook until the edges look set and bubbles form on the surface, about 2–3 minutes.
  9. Flip the pancakes and cook for another 2–3 minutes, until golden brown and cooked through.
  10. Transfer the pancakes to a plate.
  11. Serve the pancakes warm, topped with sliced bananas, a drizzle of maple syrup, and a sprinkle of toasted walnuts.