Preparation

Cassava root, also called yuca, has fed tropical populations for millennia. Its flour creates pancakes with an almost creamy interior texture that standard wheat versions can't match—no gumminess, no falling apart, just tender, golden rounds that hold up beautifully under bold toppings.

The tamarind caramel is where these pancakes earn their place in breakfast history. Sweet, sour, slightly funky, and deeply complex, it's the kind of sauce that makes you reconsider what belongs on a pancake. The sesame seeds add nutty crunch and visual drama, creating layers of flavor and texture in every bite.

Preparation

1. Make the tamarind caramel first: In a small saucepan, combine the tamarind paste, water, cane sugar, and a pinch of salt. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar.
2. Reduce heat to low and continue cooking, stirring occasionally, until the mixture thickens to a syrup-like consistency, about 15-20 minutes. Set aside to cool slightly—it will thicken more as it cools.
3. In a large bowl, whisk together the cassava flour, coconut sugar, baking powder, and salt.
4. In a separate bowl, whisk together the coconut milk, eggs, melted coconut oil, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes—cassava flour absorbs liquid differently than wheat flour.
6. Heat a griddle or large skillet over medium heat and brush with coconut oil.
7. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 3-4 minutes until bubbles form and the edges look set, then flip and cook another 2-3 minutes until golden brown.
8. Stack the finished pancakes and keep warm while you cook the remaining batter.
9. Serve the pancakes drizzled generously with warm tamarind caramel and sprinkled with both black and white sesame seeds.

The tamarind caramel can be made up to a week ahead and stored in the refrigerator. Gently rewarm before serving.