Cassava Pancakes with Sorrel Syrup

Serves 2 to 4Ingredients

  • 13/4 cups cassava flour

  • 1 teaspoon baking powder

  • large pinch of salt

  • 1 cup canned coconut milk

  • 2 eggs

  • 11/2 teaspoons coconut oil for the pancake batter, plus 1 tablespoon for cooking

  • 1 teaspoon honey

  • nutmeg to taste

  • cinnamon to taste

  • Sorrel Syrup (page 000)

  • Greek yogurt

  • Diced fresh fruit such as mango or grapes


Combine cassava flour, baking powder, and salt in a mixing bowl and set aside. In a separate bowl, whisk together the coconut milk, eggs, coconut oil, and honey; season with nutmeg and cinnamon. Add the wet ingredients to the dry ingredients, and stir until just combined.

Heat 1 tablespoon coconut oil in a medium sauté pan over medium-high heat. Ladle the batter into the sauté pan, using about 3 tablespoons of batter for each pancake. Cook about 2 minutes until lightly browned on one side, and then flip carefully. Continue to cook until both sides are golden-brown. Serve hot, drizzled with fresh sorrel syrup and topped with fruit and Greek yogurt.


Excerpted from Provisions: The Roots of Caribbean Cooking—150 Vegetarian Recipes by Michelle Rousseau and Suzanne Rousseau. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.