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–+ servings
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

A delightful twist on your regular Banana Pancakes
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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
US Customary - Metric

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!

Nutrition

Serving: 1serving | Calories: 560kcal | Carbohydrates: 91g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 990mg | Potassium: 399mg | Fiber: 7g | Sugar: 19g | Vitamin A: 284IU | Vitamin C: 8mg | Calcium: 642mg | Iron: 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.