Skip to content

Banana Saffron Cassava Protein Pancakes


Prep: 8 mins

Cook: 4 mins (each pancake)

Makes: 9 pancakes Suits: gluten-free & dairy-free

Alex Klein @rusticrishi

Banana Saffron Cassava Protein Pancakes

Indulge in the irresistible harmony of banana, saffron, and cassava in every bite of these delectable pancakes.


  • pinch of saffron
  • 1 tsp water
  • 4 x bananas or 530g
  • 4 tbsp pea protein
  • pinch of salt
  • pinch of nutmeg
  • 1/2 tsp vanilla essence
  • 2 x 700g egg
  • 1/3 cup cassava flour
  • 1 tbsp ghee
  • Maple syrup for serving


Soak the saffron threads in 1 tsp water in
your mixing bowl for 5 minutes. Once the
water has become infused with the saffron,
you are ready to add more ingredients to the

Peel three bananas and mash them into the
saffron water with a fork. Add the pea
protein, salt, nutmeg, vanilla, eggs, and
cassava flour to the bowl. Incorporate these
ingredients together until you have your
desired pancake mixture.

Heat the ghee in a large pan over medium
heat. While the pan is heating, peel the last
banana, slice it into 1 cm circles, and set it
aside. Using a dessert spoon, scoop three
spoonfuls of the pancake mixture into the
pan. Then, place the sliced banana on the
pancake as it cooks.

Cook the pancakes for 2 minutes on each
side. Then, grab your lover, serve the
pancakes hot with maple syrup, and enjoy!