Red Meat Allergy Friendly Banana Coconut Roll-Ups
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Learn more →Ingredients
4 servings
For the crepes
- ½ cup cassava flour
- 2 tbsp arrowroot starch
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
- 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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