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).
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.
If you have been following this blog for a while now, you know I love my pancakes. I do not think one can run out of ideas on how to flavour them and what to enjoy them with.
Like this Choco orange flavoured ones, made even more decadent with a chocolatey cream cheese sauce and some sprinkles to top! Yum!
These are special occasion pancakes, they would be perfect for a Mother’s Day breakfast, or a special one’s birthday. If my Mum was close to where I live, I would make this for her as it’s her birthday today. So this is for the woman who I watched make pancakes and learnt from her. I love you Mummy!
I like using self raising flour for my pancakes, preferably the Exe brand that is available in Kenya and Uganda. It has never failed me.
We will need:-
2 cups sifted self raising flour.
1/2 cup caster sugar.
1 3/4 cups of natural yoghurt.
1/3 cup vegetable oil
1/4 tsp of ground nutmeg.
1/3 cup of freshly squeezed orange juice.
1 tsp vanilla.
2 tbsp dark cocoa powder.
2 tbsp milk.
1.Mix the flour and the sugar well, make a well in the middle and add the eggs, yoghurt, nutmeg, oil and vanilla. Add the orange juice last. Mix well but do don’t overdo it.
2. In a bowl, mix the cocoa with the milk into a thick paste, and add 1/3 of the pancake batter, mix well.
3. Let both batters rest for about 15- 20 minutes.
4. Heat your non stick pan, ensure it is clean and dry before spooning the batter alternately. I used a 1/2 measuring cup for the white batter and a tablespoon for the chocolate. You can swirl the pan, or leave it as is.
5. Cook like normal pancake, flipping when bubbles begin to form at the top. I do not add oil when cooking as I had put some in the batter.
On to the cream cheese sauce. You will need 1/2 cup of softened cream cheese, 1/4 cup of icing sugar, 1/4 cup of milk, 1 tsp of vanilla and a tablespoon of dark cocoa powder. Mix well together (you can use a food processor).
I served by rolling the pancakes and drizzling the cream cheese sauce on top, and added some chocolate sprinkles. How’s that for decadence?
Perfect for weekend breakfast or as a brunch dish, or Pajama parties. Win!
The pancakes are so delicious, orange and chocolate are truly a winning combination. And the cheese sauce, oh that’s the crown to top it all off.
This is an easy recipe and a staple in many homes with kids, as it is a great lunchbox option as a snack, a light lunch with a salad or soup on the side and because they keep so well, are a great option for those long road trips!
There are many ways to make this, this is how I do it. The best thing about savoury muffins is there is no limit to what you can put in; it is all about what you like.
Our ingredients are:-
2 cups self raising flour.
1 cup buttermilk
1 small grated zucchini aka courgette.
1/2 cup of sweetcorn
1/4 cup butter, melted.
1 tsp paprika
1 cup grated cheddar cheese
1 tsp dried parsley
A pinch of mixed spice (optional)
1 tsp chia seeds
A pinch of salt
Another thing I love with this recipe is it is a one bowl one, so less dishes. Quick, fast and easy to make.
Preheat your oven to 180 degrees Celsius.
Line your 12 hole muffin pan with muffin cases.
Sift your flour in a large bowl, add the other ingredients and mix well.
Mix well but do not over mix and spoon into muffin cases.
Bake for 18- 20 minutes until golden and baked through, check with a skewer.
Enjoy them after letting cool for 15 minutes or so.
They are great on their own or with some soup on the side. Either way, you have to try them out. Tasty, filling and so easy the kids can make them themselves (with supervision of course).