🧾 🍌🌿 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! 🍌🌿🥞