A few weeks ago we dined at Picnik in Austin, TX . My hubby had their 'Salted Caramel Banana Pancakes' and my daughter had the Chocolate Chip Pancakes. Both Pancakes were made from Cassava flour, both pancakes were tasted by me and both pancakes were DELICIOUS! I have had Otto's Cassava flour in my pantry for other recipes, but this experience motivated me to bake more paleo goodies. I’ve had fun playing around and this one was a big hit with the entire family!
Total time: 1 hour 25 minutes
3 overripe medium bananas
3 large eggs
1/2 cup organic coconut sugar
1/2 cup organic coconut milk canned
2 tbsp coconut oil melted and cooled
2 tsp pure vanilla extract
1 1/2 cups Cassava Flour (Otto's is my fav)
1 tsp baking soda
pinch sea salt
2 tsp ground cinnamon
1. Preheat your oven to 350 degrees and prepare a standard loaf pan by lining with parchment paper or with coconut oil.
2. In the bowl of an electric mixer, mash the bananas well.
3. Whisk together the mashed bananas and eggs. Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.
4. Add to the wet mixture the cassava flour, baking soda, salt, and cinnamon. Batter will be thick.
5. Slowly pour all of the batter into the parchment-lined loaf pan, scraping the sides of the bowl with a spatula to use all the batter.
6. Smooth out the top, and bake in the middle of the preheated oven for 1 hour - 1 hour 15 minutes, or until a toothpick comes out mainly clean.
Remove from oven and let sit for 5 minutes, then transfer the entire loaf (in the parchment paper is fine) to a wire rack to cool completely for at least an hour. After cooling, slice and serve!