Mini Cassava Banana Pancakes with Chocolate Chips

Nothing says Sunday morning breakfast with the family quite like a stack of pancakes. The added bonus of our favorite pancake recipe is that they're packed with nourishing ingredients, and little chefs love to help make them.

Serves: 4 (15 to 20 mini pancakes) · Preparation time: 10 minutes · Cook time: 10 minutes

Ingredients

• 2 organic free-range eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup cassava flour
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened plant-based milk of choice (coconut, almond, oat)
• 1/4 cup dairy-free chocolate chips
• Coconut oil for cooking
• 1/2 cup frozen mixed berries, thawed
• 1/4 cup coconut yogurt
• 1/4 cup nut butter

Method

1. Whisk the eggs, bananas, and vanilla extract in a bowl to begin forming a batter.
2. Fold in the cassava flour and baking soda, then gradually add the plant-based milk. You don't want the batter to be too runny. Add a little more plant-based milk or water if you need to thin out the mixture.
3. Fold in the chocolate chips and mix well.
4. Heat 1 tablespoon of coconut oil in a medium frying pan and pour in 2 tablespoons of the mixture to make a mini pancake. Let the pancake cook for 1 to 2 minutes or until bubbles begin to form. Flip and let the other side cook for another 1 to 2 minutes. Repeat, oiling the pan as needed.
5. After you have cooked all the batter, in the same frying pan over medium heat, add the mixed berries and mash until a jam-like consistency is achieved.
6. Serve the pancakes topped with the mixed berries, a dollop of coconut yogurt, and nut butter.

Source: Food Matters (foodmatters.com)