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🧾 🍌🌿 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.
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🍴 meal/type
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🍃 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
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🔧 equipment needed
- grater
- fork
- bowl
- pan
- spatula
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📝 step-by-step instructions
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1. prepare ingredients
- peel and finely grate cassava
- peel and mash green banana
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2. mix the batter
- combine grated cassava and mashed banana in a bowl
- stir until evenly blended
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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
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4. serve
- serve warm with sweet toppings: (coconut yogurt, grated coconut, honey) or savory (herb paste, greens)
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⏳ timing
- prep time: 10–15 minutes
- cook time: 10–15 minutes
- total: ~25–30 minutes
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🔥 nutrition (per 100 g)
- calories: ~130–140 kcal
- protein: ~1.5 g
- fat: ~0.3 g
- carbohydrates: ~32–34 g
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🧪 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
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🧭 food pairing
- herbal tea, fresh fruits, cold brew, fresh salads
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♻️ waste use
- cassava peel and banana peel: compost / animal feed
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💡 tips
- squeeze excess moisture from cassava if too wet
- keep pancakes small for easier flipping
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enjoy your treat! 🍌🌿🥞