Cassava Flour Pancakes with Sweet Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, fluffy pancakes made with cassava flour and topped with toasted coconut, offering a taste of Brazil. This Brazilian recipe, ready in about 25 minutes, layers cassava flour, coconut milk, egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Brazilian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup cassava flour, 2 tbsp sugar, and 1/4 tsp salt.
  2. Step 2: Add 1/2 cup coconut milk, 2 large eggs, and 2 tbsp melted butter. Stir until a smooth batter forms.
  3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with butter.
  4. Step 4: Pour 1/4 cup batter for each pancake into skillet. Sprinkle 1 tbsp coconut flakes on top of each pancake.
  5. Step 5: Cook for 2-3 minutes per side, until golden brown and set. Flip and cook for an additional 2 minutes.

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