Cassava Flour Plantain Pancakes.

Where are my fellow pancake lovers at?

This one is for you. This recipe has a twist though, and will work well for those of you who want to enjoy delicious home made pancakes, without having to use wheat flour. I had some really ripe plantains too and couldn’t let them go to waste, resulting in some wickedly yummy pancakes.

Cassava flour works really well in this gluten free recipe with ripe plantains to make a great breakfast, brunch or snack that is tasty, filling, colourful and not hard on your gut.

Don’t they look yummy?

Let’s get started.

Over ripe plantains are best for this recipe, as they have sweetened and mash easily too.

For this recipe we will need:-

  1. 4 really ripe plantains. I had the small ones, for large you can use 2.
  2. 1 1/2 cups cassava flour.
  3. 1/2 cup besan / chickpea flour. Also packaged as gram flour (the one we use for bhajias).
  4. 2 tsp baking powder
  5. Pinch of salt.
  6. 1/3 cup dark brown sugar.
  7. 2 yellow yolk eggs.
  8. 2 cups natural yoghurt, or buttermilk, or maziwa mala.
  9. 1 tsp vanilla.
  10. 1 tsp ground cinnamon.
  11. 1/3 cup coconut oil.
  12. 1 tbsp custard powder.

Note: This recipe makes 15 pancakes, (about 7 inches wide).


  1. Mash you plantains or puree them, add the sugar, yoghurt, eggs and vanilla. Mix well.
  2. Sift the dry ingredients (the flours, cinnamon, baking powder etc into the wet, add the oil and mix well.
  3. Let rest for 20 minutes.

You will have a thickish batter that look, smells and tastes really good.

Another great thing about this pancakes is you do not have to add more oil, as we already did in the batter, just use a nice non-stick pan to make them and on medium heat.

Heat your non stick pan, and ladle your batter.

These pancakes need more TLC than usual, do not be in a rush. Ladle the batter and spread it a bit like a dosa.
Flip when the bubbles begin to form and the cooked side will look like this.
Once the bottom is cooked you can flip it again for a few seconds to ensure it cooks well on the inside. Remove once golden brown.
The besan flour gives a lovely yellowish tinge to the pancakes as well as added flavour and helps bind the cassava flour too.

Your pancakes are now ready to serve as you wish. Stacked or rolled, with butter, syrup or fruit compote, it is up to you.

Decadence 😋😋

They are healthy, tasty, filling, colourful, use what you have on hand and easy to make which as you know are my checkmarks for an awesome home made meal.

Try them and let me know how yours turned out.



Tea time Snack- Besan Chilla

Besan chilla is a savory Indian pancake that’s also a lovely tea time snack that’s kid friendly and easy to make.

Besan is also known as Chickpea flour. I use it when making maru bhajia, pancakes, as a thickener and even as a face scrub. I’ll post on that another time. ☺️

Let’s get started.

Assemble about a 1/4 cup of finely chopped onion,tomato, coriander and a small piece of ginger.
In a bowl, add two cups of gram flour, salt and black pepper, 1/4 tsp of turmeric powder, 1tsp of cumin seeds and 1/4 tsp of red chili powder.

Add the chopped vegetables and some water till it becomes a smooth lump free batter.

Heat a pan on medium low heat and a little bit of vegetable oil. Ladle the batter and spread carefully once the pan is heated well and let cook till it looks like this below.

You can put a tsp or so of oil around the edges then flip carefully to cook the other side.

It’s now ready. Remove from heat and keep in a hotpot as it should be served warm or hot.

Doesn’t it look lovely? I like the golden color of the flour which is intensified by the turmeric.
You can serve with your chutney of choice.
I had mine with a tomato coriander chutney and some masala chai. Delicious!!

This made ten savoury pancakes (about 5 inch diameter) and they did not last thirty minutes in my household; everybody loved them. If you want a different kind of snack to keep you and the kids sated for a while, try this out.