Serves 2 to 4Ingredients
13/4 cups cassava flour
1 teaspoon baking powder
large pinch of salt
1 cup canned coconut milk
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)
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.