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).

Method.

  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.

Love,

Wanjoro.

Sweet and Savoury Plantain Pancakes.

This is a tasty way to switch up your pancake game. Instead of the usual sweet fluffy breakfast fare, why not try a savoury pancake, served with baked beans, eggs and smashed avocado for a yummy brunch at home option?

Our ingredients for the pancakes are :-

  • 3 medium really ripe plantains.
  • Some coriander, a bit of onion, green pepper and garlic, all finely chopped.
  • 1 tsp mixed spices blend.
  • 2tbsp chia seeds soaked in 6 tbsp water ( as an egg substitute for 2 eggs).
  • 2 cups self raising flour.
  • Salt and freshly ground black pepper to taste.
  • 2 cups of natural yoghurt.
  • 1 full tablespoon Coconut oil.
  • A splash of Apple cider vinegar.

Method.

Peel and mash your plantain into a puree. You can use your blender.

Then add the chia “eggs”, yoghurt and oil into the plantain puree, as well as the chopped vegetables mix.

Add the flour, mix well then add the mixed spices and a pinch of salt then the ACV till it is a thickish mixture.

Let the batter rest a while, before making them just like regular pancakes, but a bit smaller, using a tablespoon to add the batter to the pan.

They are fluffy, delicious, smell and look so good.

They are fluffy, soft, smell so good and very delicious. The ripe plantains offer their natural sweetness, the vegetables are hard to see but coupled with the spice offer a wonderful savoury flavour, the chia seeds act as the binder but still offer a bit of crunch and the acv boosts the pancakes’ fluffiness.

The pancakes will go well with baked beans, avocado and eggs for a complete colourful, tasty and nutritious brunch dish.

We had them with smashed avocado.

Roughly mash a ripe but firm avocado add a squeeze of lemon to avoid it turning black as well as add a fresh tangy flavour, a pinch of salt, freshly ground black pepper and a sprinkle of paprika.

You can choose to have them with scrambled eggs…

… or a poached egg.

It is all up to you.

Yummy, colourful, healthy and filling. Try this for a delicious weekend breakfast option.