Tag: ripe plantain
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.
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).
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.
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.
Love,
Wanjoro.
Plantain Bread.
Plantain is a very versatile fruit, though we treat it like a vegetable. You can have it grilled, baked, fried, roasted, mashed, stewed or just boiled, and it is good for you. Just make sure you cook it, do not eat it raw.
It is rich in fibre, iron, Potassium, magnesium, vitamins A, C and B6 and tasty too.
If you have some left over, and ripening from yellow to black, fret not, you can still use them in pancakes, porridge (I have an awesome plantain porridge recipe coming soon), and quick bread/ Cake.
I like making simple loaves for the kids’ school snacks or tea time treat. It comes together fast and you can add raisins, coconut, nuts, whatever you fancy.
For a simple plantain loaf, you will need:-
Mash or puree your plantains and add the sugar, butter and the other liquid ingredients and mix well. 
Sift the dry ingredients and add to the wet. Add you coconut flakes and chia seeds too.
Add the thick batter to a well greased loaf pan and bake at 160 degrees Celsius for about an hour. Start checking at around the 50 minutes mark, as it also depends on your oven and other variables.
It is a fave in our house.
It tastes even better the next day, and if you want you can make a bigger one in a ring pan and even ice it a bit.
For a bigger plantain bread/cake you can double the quantities and bake for 75 minutes.
Note: The riper the plantain the sweeter it is and the sweeter the plantain, the better. Also I do not use a lot of sugar, as we do not like our cakes too sweet.
I like adding coconut in it, finding the flavours blending together pretty well. You can also use coconut oil in place of the butter.
How do you like your plantain?
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