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Cassava is exclusively produced by smallholder farmers in the north, western and north-western parts of Zambia. About a third of the Zambian population depends on cassava as a major staple. Cassava flour is made from the whole cassava root that has been peeled, dried and pulverized. It is a perfect gluten-free substitute for wheat flour and a great basis for these pancakes with peanut butter.
Ingredients for 18 pancakes
150 g cassava flour
270 ml milk
1 tsp baking powder
1 tbsp peanut butter
1 tsp vanilla essence
50 g honey
Additional
Oil for baking
To serve
2 Bananas
Strawberries
1. Add all ingredients to a bowl and whisk well.
2. Heat a little oil in a frying pan and bake the pancakes. One tablespoon of batter makes one pancake. Turn when bubbles start to appear on the surface and then bake the other side. Repeat with the rest of the batter.
3. Garnish with banana slices, strawberries or your other favourite or seasonal fruit
The above recipe has been taken from Cooking in Zambia by Teuntje de Glee, visit the author's website here to get your own copy of the cookbook. Paper copies of the book are also available at Greens&Grains.
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