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
Method
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.