Green banana alone is too dry; cassava flour alone is too goopy. Together, they make a delicious, awesome pancake that is easy to mix up, holds together great, and yields a truly fluffy, delicious breakfast/lunch/dinner. If the mixture thickens up too much while you're cooking the first couple of batches, just stir in a bit more water.
Makes enough pancakes for six hungry eaters.
2 c. green banana flour
2 c. cassava flour
1/2 tsp. salt
1 Tbsp. baking soda (pour through a sieve into the bowl to remove lumps)
zest of one lemon
1 dozen eggs
1 can coconut milk (full-fat)
7 Tbsp. lemon juice (just under a half-cup)
2 tsp. vanilla extract
enough water to turn the batter into a thick, lovely pancake batter consistency
coconut oil to fry the cakes
Stir the wet ingredients into the dry, and whisk gently, adding water until the batter is just right (batter should not make mounds of dough in the pan, nor should it make watery crepes. Just in the middle is perfect).
Drop silver-dollar sized puddles of batter on a preheated, well-oiled cast-iron griddle, and cook over medium-low heat for a few minutes, until the bottoms of the cakes are golden and crispy. Flip the cakes and cook for a few minutes on the second side, until they are cooked through and delicious.