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.
Method.
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!
Pancakes are one of my family’s favourites. For breakfast, for brunch, as a snack for school or for tea, I cannot stay too long without making them in our home. I usually flavour them depending on mood, what the kids want and what I have on hand.
These are simple pancakes to make, this time I used chai masala to flavour them. Just a little bit goes a long way.
They are so tasty and smell so good. OMG.
Ingredients:
2 cups self raising flour.
2 eggs.
1 heaped tsp of good quality tea masala. You can use store bought or make your own.
1 1/2 tbsp icing sugar. (you can use regular sugar too, or honey).
2 tbsp coconut oil
1 tsp almond essence, (you can use vanilla too).
Method.
Sift your flour into a bowl, add the tea masala, sugar and mix well.
Make a well in the centre and add the eggs and some water to make into a smooth batter.
Add the oil and almond essence next and after mixing let the batter sit a while.
Make your pancakes the regular way.
When you see the bubbles, it is time to flip.
They smell so good at this point, it is tempting to taste one. Go ahead, cut a piece. 🙂
Behold my leaning tower of pancakes. LOL.
Serve hot with a drizzle of honey and a pat of butter on top. Yum!
PS: I do not add oil when cooking as the batter already has oil mixed in.
Dig in and enjoy.
Tasty, filling and easy to make. Pancakes are never boring.
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:-
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.
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.
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!
Look at these beauts!
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.
2 eggs.
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.
Method.
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.
Mix all the wet ingredients well except the orange juice.
Sift flour into a bowl, add some orange zest and the sugar.
Mix the two dry and wet till just combined into a smooth batter but don’t overmix. Orange juice goes in last.
Make the chocolate batter by mixing some cocoa powder with milk. 2 tbsp of each, then add a 1/3 of the batter and combine well.
Let the batter rest for 15-20 minutes.
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.
These cocopine pancakes are insanely delicious, decadent and made with so much love, each bite is just heaven on your tongue. Don’t believe me? Try them and see.
There is something about coconut and pineapple that reminds one of slow lazy days, sunshine, clear skies and love. Make these for yourself or your loved ones and treat yourselves.
The basic pancake batter is an adaption for a fluffy pancake recipe shared by @nyaranyango on Instagram. I changed it up a bit and made the pancakes Kenyan style, more like thickish crepes than fluffy American style. Then filled them with a simple pineapple and coconut compote that is wickedly delicious.
Ingredients:-
2 1/2 cups self raising flour.
1 heaped tablespoon custard powder
1 egg
1 cup thick coconut milk
1 cup natural yoghurt
1 tsp chia seeds
3 tbsp sugar
1 tablespoon coconut oil
1 tsp vanilla essence
A pinch of cinnamon
1/4 cup fresh pineapple juice.
For the compote;
1/2 a medium sized ripe pineapple, diced. (Ugandan pineapples are the sweetest and go in so well in this recipe).
1 big lemon, juiced.
1 tablespoon butter
A small pinch of ground cloves and ground nutmeg.
2 tablespoons Ugandan honey
1 heaped tablespoon coconut flakes, dessicated coconut will work too.
A small splash of vanilla.
1 tbsp cornstarch mixed with 1 tbsp water.
Begin with the pancake batter. In a large bowl, add the coconut milk and sugar and whisk together, then add the coconut oil.
Next all the rest of the wet ingredients, the yoghurt, vanilla, egg and whisk well.
Follow this with the custard powder and flour and mix to a smooth thickish batter. The juice and cinnamon go in last. Set aside for a while.
For the compote, aka the pineapple sauce. Keep the heat low as you make it, to avoid burning.
Heat your small sauce pan and add the coconut flakes. Toast them till they start browning a bit, remove and set aside.
In the same pan, add the butter and as it melts, add the honey, lemon juice, and mix well. When it starts simmering, add the diced pineapple and the ground spices, mix well and cover. Let it cook for 15 minutes on low. The pineapples will remove their juice, soften and absorb the spices and lemon and honey slowly.
Once 15 minutes are up, if the compote is too runny for your liking, add the cornstarch and mix well, finish off with the toasted flakes and vanilla and switch off heat.
Let us now get back to our pancakes. I use a non stick pan and do not add oil as I already added it in the batter.
Heat your pan on medium flame, wipe with a kitchen towel and ladle some batter, then swirl it round. When it gets bubbles on the surface, flip and let cook on the other side. I like mine this golden brown colour. Remove from heat with a spatula and keep on a plate lined with kitchen towel. Repeat the same process until all the batter is done.
Now assemble and serve. I usually put the compote in the middle and fold the pancakes into a triangle shape as seen below.
The pancakes are perfect with a cup of ginger tea. Yum!
If you love coconuts and pineapple, these cocopine pancakes are definitely worth a try.
MY KAMPALA NOTEBOOK 