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Banana Cassava Oat Pancakes

Mouth watering level pancakes, dare I say.. guilt free *winks*

It is the last day of February! We’ve had a few warm days (I KNOW winter is far from over) but I do have hope that Spring is around the corner! YAY SPRING

I have been on a bit of a Cassava kick lately. I love using this grain free flour. It is a wonderful flour to blend into different flour blends. With that being said, some of you out there might be thinking what I’ve been saying forever which is, WHY does it have to be so damn pricey? I know, that’s why I use it sparingly.

I have been thinking of different recipes for pancakes lately which brings me to today’s post. These pancakes have been made several times to make sure the recipe is fail safe for your enjoyment. Let’s make some pancakes shall we? Ps, IF you feel like getting fancy you can use a waffle iron for these babies as well. Same delicious result but in a waffle shape! FUN!!

I stacked these ones with cacao chia pudding in between them and drizzled them with PEANUT BUTTER. SOOOOOO GOOD! I will leave my tip below on how to get a runny peanut butter texture perfect for drizzling. 

Lets make some Banana Cassava Oat Pancakes!

Delicious stack of gluten free, grain free, banana cassava pancakes with blueberries and fried banana on a plate and maple syrup being poured on top.
Delicious stack of gluten free, grain free, banana cassava pancakes with blueberries and fried banana on a plate and maple syrup being poured on top.

Banana Cassava Oat Pancakes

Teri-Ann Carty
A delightful twist on your regular Banana Pancakes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 2

Equipment

  • stove

Ingredients
  

  • 1 mashed banana (the riper the better)
  • 1 cup oat milk (any non dairy milk works fine)
  • ½ tsp vanilla
  • 1 flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
  • 2 tbsp oil
  • ¼ tsp salt
  • 1 cup cassava flour
  • ½ cup oats (gluten free if needed)
  • 1 tbsp baking powder

Instructions
 

  • Preheat the oven to 220 degrees.
  • Whisk flax and water together, set aside to gel for 10 minutes.
  • Place banana, oil, vanilla and milk in a blender and pulse to combine.
  • In a separate bowl, whisk dry ingredients together.
  • Add wet ingredients to dry ingredients and fold in a flax egg.
  • Let the batter sit while preheating the pan.
  • Coat pan (non-stick works best) with coconut oil.
  • Use a ladle to measure out pancakes. Wait for bubbles to appear, then flip and cook for 1 -2 more minutes. They should brown nicely for you.
  • Place pancakes in a preheated oven until all the pancakes are cooked.
  • Serve with your fave toppings!
Keyword autumn, banana, breakfast, casava, dairy free, fall, gluten free, nut free, oil free, pancakes, spring, summer, sweet, winter

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