banana cassava pancake

🧾 🍌🌿 banana cassava pancake

dense yet tender pancakes combining grated cassava and mashed green banana — naturally sweet, grain-free, and perfect for both sweet and savory pairings.

🍴 meal/type

🍃 ingredients

cassava root – 1 cup, finely grated · source: grown on site / local farmers

green banana – 1, mashed · source: grown on site / local farmers

ghee or avocado oil – for frying · source: imported

🔧 equipment needed

grater

fork

bowl

pan

spatula

📝 step-by-step instructions

1. prepare ingredients

peel and finely grate cassava
peel and mash green banana

2. mix the batter

combine grated cassava and mashed banana in a bowl
stir until evenly blended

3. cook the pancakes

heat a pan with a little ghee or oil over medium heat
spoon batter onto the pan and flatten into small pancakes
cook 3–5 minutes on each side until golden and firm

4. serve

serve warm with sweet toppings: (coconut yogurt, grated coconut, honey) or savory (herb paste, greens)

⏳ timing

prep time: 10–15 minutes

cook time: 10–15 minutes

total: ~25–30 minutes

🔥 nutrition (per 100 g)

calories: ~130–140 kcal

protein: ~1.5 g

fat: ~0.3 g

carbohydrates: ~32–34 g

🧪 variations & substitutions

add grated coconut, cinnamon, or cardamom to the batter

mix in chopped dried pineapple or dried papaya

optionally add one egg to improve binding and softness, or replace it with 1/2 teaspoon of psyllium husk soaked in 2 tablespoons of hot water

optionally add a little ghee or avocado oil into the batter to cook without extra oil.

bake on a baking mat at 180–200°c for a less oily version

top with cheese and blanched vegetables before baking

🧭 food pairing

herbal tea, fresh fruits, cold brew, fresh salads

♻️ waste use

cassava peel and banana peel: compost / animal feed

💡 tips

squeeze excess moisture from cassava if too wet

keep pancakes small for easier flipping

enjoy your treat! 🍌🌿🥞

banana cassava pancake.md