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!
I love pancakes in all forms, and this is another favorite way to make them when tangerines are in season. Definitely worth a try!
It is no secret we love plantain in our household in all its forms.
I have shared another plantain bread recipe here on the blog, but this one is a bit different. It is sweeter and has some different additional ingredients, which makes it more moist, and do not blame me when it disappears in a blink.
- 2 overripe plantains, (that are more black than yellow).
- 2 eggs.
- 1/2 cup of good quality coconut oil (can be alternated with unsalted softened butter).
- 2/3 cup sugar.
- 11/2 cup whole wheat flour (atta). You can use ordinary flour 1 cup and 1/2 cup of the atta flour too.
- 1/2 cup natural yoghurt.
- 1 tsp baking soda.
- 11/2 tsp baking powder.
- 1 tsp ground cinnamon.
- 1 tsp vanilla essence.
- 1/2 cup grated dark chocolate.
- 1 tbsp chia seeds.
- 2 tbsp oats.
- a small pinch of salt.
- Preheat your oven to 180°C.
- Grease your loaf pan.
- In a large bowl, mash your plantain and add the eggs, sugar and oil. Mix well.
- Next goes in the vanilla, chia seeds and natural yoghurt followed by the dry ingredients and cinnamon.
- Mix well but gently till its a thickish batter.
- Pour into your loaf pan.
- Top with some sesame seeds and the chocolate. You can swirl in the chocolate a bit of you wish.
- Bake for 35-45 minutes.
[PS. I use a temperamental gas oven, it took a little over 40 minutes to get it right. So, start checking at the 35 minute mark to be sure.]
The cake is moist, sweet and crumbly. This recipe is a keeper.
It tastes even better the next day, if it manages to last that long.
Definitely worth a try!
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).
- 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.
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.
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, 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.