Where are my fellow pancake lovers at?
This one is for you. This recipe has a twist though, and will work well for those of you who want to enjoy delicious home made pancakes, without having to use wheat flour. I had some really ripe plantains too and couldn’t let them go to waste, resulting in some wickedly yummy pancakes.
Cassava flour works really well in this gluten free recipe with ripe plantains to make a great breakfast, brunch or snack that is tasty, filling, colourful and not hard on your gut.
Let’s get started.
For this recipe we will need:-
- 4 really ripe plantains. I had the small ones, for large you can use 2.
- 1 1/2 cups cassava flour.
- 1/2 cup besan / chickpea flour. Also packaged as gram flour (the one we use for bhajias).
- 2 tsp baking powder
- Pinch of salt.
- 1/3 cup dark brown sugar.
- 2 yellow yolk eggs.
- 2 cups natural yoghurt, or buttermilk, or maziwa mala.
- 1 tsp vanilla.
- 1 tsp ground cinnamon.
- 1/3 cup coconut oil.
- 1 tbsp custard powder.
Note: This recipe makes 15 pancakes, (about 7 inches wide).
Method.
- Mash you plantains or puree them, add the sugar, yoghurt, eggs and vanilla. Mix well.
- Sift the dry ingredients (the flours, cinnamon, baking powder etc into the wet, add the oil and mix well.
- Let rest for 20 minutes.
You will have a thickish batter that look, smells and tastes really good.
Another great thing about this pancakes is you do not have to add more oil, as we already did in the batter, just use a nice non-stick pan to make them and on medium heat.
Heat your non stick pan, and ladle your batter.
Your pancakes are now ready to serve as you wish. Stacked or rolled, with butter, syrup or fruit compote, it is up to you.
They are healthy, tasty, filling, colourful, use what you have on hand and easy to make which as you know are my checkmarks for an awesome home made meal.
Try them and let me know how yours turned out.
Love,
Wanjoro.
MY KAMPALA NOTEBOOK 