Every now and then, we need to cram as much nutrition into breakfast as possible. These healthy banana cassava flour pancakes are the perfect way to do this.
Kids love this healthy breakfast, and you get to feel good about serving them! If you love breakfast as much as we do, you will want to check out all of my delicious gluten free breakfast recipes.
Have you tried to make a recipe using Cassava Flour yet? We have been using new flours lately in an attempt to cut back on the number of grains we eat. Cassava flour is light and fluffy.
Is Cassava Flour Paleo? It is! That is one of the reasons I have been creating more recipes with cassava.
It comes from the cassava root or yucca plant. It is low in calories, fat, and sugar. Cassava is considered high carb and is starchy like a sweet potato or yam.
- Chia seeds, well known for their protein, iron, potassium, and magnesium. Chia seeds are nutrient-dense and easy to hide in this pancake recipe.
- Flaxseed meal. This is a fun way to add omega 3s and fiber to these cassava flour pancakes.
- Bananas are an excellent source of potassium, and they make these pancakes sweet so kids love them.
- Coconut oil is a great source of monolaurin, something we are finding to be very helpful in dealing with viruses.
- (Optional) Collagen peptide protein powder. I add a scoop of this gut healing protein powder into my pancakes to up the protein content. This is totally optional.
More Delicious Breakfast Recipes to Try:
- Paleo Breakfast Muffins
- Grab and Go Gluten Free Oatmeal Breakfast Bars
- Gluten Free Buckwheat Pear Pancakes
- Paleo Banana Pancakes
Are you ready to make this tasty banana pancakes recipe? All you need is one bowl so clean up is a breeze!
The first step is to take two very ripe bananas and mash them into a bowl. After the bananas are all smooshed, add the rest of the wet ingredients (eggs, coconut oil, and coconut milk.)
Next, the dry ingredients (cassava, arrowroot starch, chia seeds, coconut sugar, flaxseed meal, baking soda and powder, and salt.)
If you don't have ripe bananas, here are a few ways to ripen them quickly so you can make this recipe.
How to ripen bananas:
You can put your bananas on a grill. Slice the peel to allow air to vent. Grill on low heat for 10-15 minutes. The benefit to this method is the bananas caramelize, adding so much natural sweetness!
Another way to ripen your bananas is to put them in the oven on 300 degrees and bake for 15-20 minutes.
If you have a day or two, put your bananas into a brown paper bag and allow to sit on the counter for 2 days.
If you can't find Cassava flour, you can make my regular gluten free pancakes recipe. There is even a vegan option!
Paleo Banana Pancakes
- ¾ cup cassava flour
- ¼ cup arrowroot starch
- 2 tablespoons chia seeds
- 1 tablespoon coconut sugar
- ¼ cup flaxseed meal
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 2 bananas
- 2 large eggs
- 1 ½ cups coconut milk (refrigerated container, not canned)
- 2 tablespoons melted coconut oil
- 2 tablespoons coconut oil for cooking in a pan
- In a bowl, smash two ripe bananas until they are a mash.
- Add coconut oil, coconut milk, and eggs. Whisk to blend it all together.
- Add in the dry ingredients and whisk to blend. Check the consistency and add more coconut milk if you like a thinner pancake.
- Melt 1 tablespoon coconut oil in a pan.
- Add pancake batter with a soup scoop.
- Cook until the tops of the pancakes show small bubbles and look dull.
- Use a spatula to flip each pancake and cook on the other side.
- Repeat until you use up all of the batter.
- Serve hot with pure maple syrup.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)