Low Sodium Banana Coconut Roll-Ups

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the crepes

½ cup cassava flour
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Pamelas Cassava Flour Organic - 14 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz
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2 tbsp arrowroot starch
¼ tsp ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 can (13.5 oz) full-fat coconut milk, well shaken
1 tbsp coconut oil, melted, plus more for the pan
1 tsp raw honey

For the filling

3 medium ripe bananas, peeled and halved lengthwise
¼ tsp ceylon cinnamon

For serving

2 tbsp unsweetened shredded coconut (optional)
1 tsp raw honey, for drizzling (optional)

Instructions

1
Whisk together the cassava flour, arrowroot starch, Ceylon cinnamon, and salt in a large mixing bowl until combined. Add the coconut milk, 1 tbsp melted coconut oil, and honey, then whisk until the batter is smooth and pourable — it should be thin enough to swirl across the pan in a wide circle, similar to a classic crepe batter. Let the batter rest for 5 minutes so the cassava flour fully hydrates.
2
Heat a 10-inch nonstick skillet over medium heat and brush lightly with coconut oil. Pour about 3 tbsp of batter into the center of the pan and immediately tilt and swirl the pan so the batter spreads into a thin, even round roughly 8 inches across. Cook until the edges look dry and lift slightly from the pan and the underside is lightly golden, about 2 minutes.

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