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–+ servings
a stack of cassava pancakes with sliced bananas and syrup.

Banana Cassava Flour Pancakes Recipe

Sandi Gaertner
An easy paleo banana pancake recipe that uses cassava flour.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6
Calories 382 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Calories: 382kcalCarbohydrates: 33gProtein: 5gSaturated Fat: 19gCholesterol: 54mgSodium: 85mgFiber: 4gSugar: 6g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.