Spiced Cassava and Coconut Pancakes with Tamarind Syrup

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Light, fluffy pancakes made from cassava flour and coconut milk, flavored with warm spices and served with a tangy tamarind syrup inspired by Tanzanian coastal flavors. This African breakfast recipe, ready in about 30 minutes, layers cassava flour, baking powder, and ground cardamom 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 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 1 1/2 cups cassava flour
• 1 tbsp baking powder
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup coconut milk
• 2 large eggs
• 2 tbsp honey
• 2 tbsp coconut oil (for cooking)
• 2 tbsp tamarind paste
• 1/2 cup water (for syrup)
• 1/4 cup brown sugar

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups cassava flour, 1 tbsp baking powder, 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon, and 1/4 tsp salt until combined.
2. Step 2: In a separate bowl, beat 2 large eggs with 1 cup coconut milk and 2 tbsp honey until smooth.
3. Step 3: Pour the wet ingredients into the dry and stir gently until just combined; the batter should be thick but pourable.
4. Step 4: For the tamarind syrup, combine 2 tbsp tamarind paste, 1/2 cup water, and 1/4 cup brown sugar in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes until thickened slightly, then remove from heat.
5. Step 5: Heat 1 tbsp coconut oil in a nonstick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form on the surface and edges look set.
6. Step 6: Flip and cook the other side for 2-3 minutes until golden brown. Repeat with remaining batter, adding more coconut oil as needed.
7. Step 7: Serve the cassava coconut pancakes warm drizzled generously with the tangy tamarind syrup.