Cassava & Green Banana Flour Pancakes

My new favourite gluten free flours to use for pancakes which makes them a delicious healthy breakfast and perfect for those who suffer from nut allergies as most gluten free flours consist of nuts.

CASSAVA FLOUR: is a great substitute for wheat flour, as it’s free of refined carbs, has a fine texture and mild flavour. Its high in resistant starch and promotes healthy digestive bacteria which pairs well with the green banana flour which is another great resistant starch flour.

BANANA FLOUR: is also gluten free, contains prebiotic fibre, is rich in vitamins and minerals including zinc, vitamin E, magnesium and potassium and is a bonus for boosting heart health.

All of the ingredients in this recipe are organic, gluten free and delicious without any sugar. They can be sweetened after cooking with some refined sugar free toppings such as maple syrup and raw honey.

Ingredients

2 bananas

3 eggs

½ cup milk of choice

½ cup cassava flour

¼ cup green banana flour

1 tsp baking powder

Pinch of salt

Coconut oil for cooking

Optional

1 tsp cinnamon

1 cup blueberries

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Method

1. In a bowl add all your dry ingredients.

2. In a blender blitz the bananas, eggs and milk then add the batter into the bowl with the dry ingredients.

3. Mix batter until all ingredients are well combined.

4. If adding blueberries add them at this point.

5. Allow the batter to sit for 5 minutes. This will allow the batter to thicken slightly.

6. While waiting for batter heat your oil in a pan.

7. Add ¼  to 1/3 cup batter (depending on how big you want them) to the heated pan. Use the back of a spoon to flatten them slightly.

8. Allow to cook on a low to medium heat for approximately 3-4 minutes on each side.

9. Remove from pan and add your desired fruit and toppings.

Makes approximately 9 pancakes.