Plantain and Tangerine Pancakes.

Yes. You read right.

Ripe plantain and sweet citrus flavours of fresh tangerines blend beautifully together in fluffy goodness.

Want to make them more decadent and delicious? Add in dark chocolate and a tangerine butter sauce and you’re on the highway to flavour heaven!

To make these delicious pancakes you will need:-

• 2 really ripe plantains, that is, yellow with lots of black, means its much sweeter, and a great way to use up your overripe plantain.

• 2 cups self raising flour

• 1/3 cup freshly squeezed tangerine juice.

• 1/2 cup buttermilk.

• 1 large egg.

• 1/4 cup coconut oil.

• 1 tsp of ground cinnamon.

• 1/4 cup chopped dark chocolate or chips.


The recipe is pretty straightforward.

Blend all the liquid ingredients, that is the egg, buttermilk, oil and the plantain till smooth. Pour into a bowl and add the flour, mix gently the batter will look something like this…

Then lastly fold in the chocolate.

Let the batter rest a bit, and make the same way you make your usual pancakes.

Soft, fluffy, sweet smelling little cakes of delight. This recipe makes 10-12 pancakes.

The best thing to serve them with?

How about a tangerine, chia and butter sauce? Yum!

Don’t they look yummy?

I love pancakes in all forms, and this is another favorite way to make them when tangerines are in season. Definitely worth a try!

Cassava Flour Plantain Pancakes.

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.

Don’t they look yummy?

Let’s get started.

Over ripe plantains are best for this recipe, as they have sweetened and mash easily too.

For this recipe we will need:-

  1. 4 really ripe plantains. I had the small ones, for large you can use 2.
  2. 1 1/2 cups cassava flour.
  3. 1/2 cup besan / chickpea flour. Also packaged as gram flour (the one we use for bhajias).
  4. 2 tsp baking powder
  5. Pinch of salt.
  6. 1/3 cup dark brown sugar.
  7. 2 yellow yolk eggs.
  8. 2 cups natural yoghurt, or buttermilk, or maziwa mala.
  9. 1 tsp vanilla.
  10. 1 tsp ground cinnamon.
  11. 1/3 cup coconut oil.
  12. 1 tbsp custard powder.

Note: This recipe makes 15 pancakes, (about 7 inches wide).


  1. Mash you plantains or puree them, add the sugar, yoghurt, eggs and vanilla. Mix well.
  2. Sift the dry ingredients (the flours, cinnamon, baking powder etc into the wet, add the oil and mix well.
  3. 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.

These pancakes need more TLC than usual, do not be in a rush. Ladle the batter and spread it a bit like a dosa.
Flip when the bubbles begin to form and the cooked side will look like this.
Once the bottom is cooked you can flip it again for a few seconds to ensure it cooks well on the inside. Remove once golden brown.
The besan flour gives a lovely yellowish tinge to the pancakes as well as added flavour and helps bind the cassava flour too.

Your pancakes are now ready to serve as you wish. Stacked or rolled, with butter, syrup or fruit compote, it is up to you.

Decadence 😋😋

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.



Tasty Ugandan Rolex.

This Ugandan dish is the country’s most famous street food. A simple omelette wrapped in a chapati; it is tasty, filling and can be had any time of the day. This wildly popular food is not named after the “Rolex” watch, but a funny play of the phrase “rolled eggs”.

It is not hard to make, and the best part of making it for yourself is you can choose the vegetables and spices just the way you like them.

Disclaimer: The street vendors make it slightly differently, this is my abridged version.

Ingredients : Salt and pepper, eggs, shredded vegetables ( I used onion, coriander, tomato, green capsicum, carrot and cabbage), and some already cooked chapati.
Beat your eggs in a bowl together with the vegetables and pinch of salt and pepper.
Add oil in a pan, fry the egg mixture, let cook on one side and flip.
Place a warm chapati on top and press as the egg cooks on the other side.
Once cooked, flip them on a plate.
Roll them up, and voila, you have your rolled eggs, aka Rolex.
You can serve immediately, or wrap them up then put in a hotpot for later.
You can serve them hot on their own with your drink of choice, or with some sweet potato fries like I did here.

This is a basic rolex recipe that one can switch up as per your preferences.

It is so delicious and filling, half a roll is more than enough for me.

Definitely worth a try!

Smoothie Bowls!!

Smoothie bowls are nothing short of a perfect quick breakfast. Great after a workout or when you just want to try something different for your mornings.

They are however not the best to have on a daily basis if you’re watching your food calorie levels. Smoothie bowls are a great way to have your fruits differently and so easy to experiment with depending on what you have on hand with you.

Here are some of my favorite, quick and easy smoothie bowl recipes made using what’s easily available here.

Apple, banana, oats smoothie bowl. I used water as a base and sprinkled some cinnamon for added flavour.

You can use quick cook or rolled oats for this smoothie bowl. Apple and cinnamon go so well together and the banana adds creaminess. I do not add any sweetener as the fruits here are sweet enough. Also remember, blending fruits releases their natural sugar, that is why you cannot have too many of these. You can also use natural yoghurt as a base instead of water.

Avocado, banana, and frozen spinach makes this green smoothie bowl so creamy and green. I topped with chia seeds, baobab powder, desiccated coconut and banana slices.

I like topping with chia seeds as they are an excellent source of omega 3. yes! they are fats! Also provide fibre, iron and calcium. Baobab powder, what we call ‘mabuyu’ here, helps balance blood sugar levels, is high in vitamin C, Vitamin B6, iron and potassium just to name a few.

Avo, beetroot, banana smoothie bowl. Topped with chia seeds, sesame seeds, banana and some grated beetroot.

Beetroots are a great source of fibre, chockfull of antioxidants, and cannot only help in reducing blood pressure, but also improve blood flow. I love beetroots and use them a lot in various dishes. This smoothie bowl is also a great post workout refuel meal. Sesame seeds help reduce inflammation, support healthy bones, contain lots of fibre and great for heart health too.

Avocados are the good fats, so why not have them? Bananas and avocados are rich in potassium, which can help reduce your risk of heart disease.

Choco cinnamon, oats and banana smoothie bowl. I used some natural yoghurt as the base here. A tsp of cinnamon and a tbsp of dark cocoa will have you feeling like you’re indulging in a rich chocolate pudding. Yum!
Cocopine Smoothie bowl; contains chopped pineapple, some avocado, banana, frozen spinach and coconut milk as the base. Indulgent, tropical, fruity and so delicious topped with coconut flakes and dried pineapple! This is a must try!
Remember, you can use different fruits, vegetables, toppings and bases as you wish. These are some of my favourites in addition to some fresh ginger, which is great at reducing muscle soreness, lower blood sugar, great for indigestion and lower risks of infections too.

Smoothie bowls are so filling and delicious, they are definitely worth the fuss. But remember, they are sugar bombs, therefore not so great for daily consumption. Also when using green vegetables, be sure of the source to avoid nasty infections and as always, clean your vegetables and fruits well.