This recipe is another version of the Green Plantain Pancake recipe I featured earlier – the key difference is that here, we are using ripened (almost blackened) plantains.
You will dig this if you have a preference for sweet over savoury. As plantains ripen, more of the starch is converted into sugar, and so these pancakes are naturally sweeter than those made with green plantains, which is more savoury. The best plantains to use for this recipe are those that are yellow with a good spattering of black flecks.
Ingredients
1 ripe plantain large
2 eggs medium-sized, approx. 55g
1 tsp desiccated coconut
0.5 tsp ground cinnamon
1 tsp coconut oil
Instructions
Peel plantain and chop into quarters. Add to a blender along with 2 whole eggs. Add the desiccated coconut and the ground cinnamon and blend until you have a fine mixture and there are no lumps.
Pre-heat a pan with the teaspoon of coconut oil.
Set heat to medium, and scoop 2 tablespoons of batter onto the frying pan.
Cook for 6 - 7 minutes per side and then flip over to the other side. If there is some spillage of the top part of the pancake onto the pan, just flip the pancake over the spillage so it is absorbed back into the pancake.
Serve with honey, or yoghurt and fruits
Hey You!
Yes, that’s me and my camera, and I run the food blog Foods from Africa. I love celebrating my African heritage, especially through food, and I have a passion for crafting recipes inspired by my heritage and travels. I have a simple mission, and that is to bring the best of African-inspired cuisine to you; recipes, stories and resources.
WHAT IS AFRO-FUSION CUISINE?
Africa is a huge continent with a great deal of dietary variation, but there are a few dietary trends that are common throughout many parts of Africa:Plant-based foods are prolific in the traditional African diet. Grains such as sorghum, maize, or millet, are a dietary staple. These grains are mostly gluten-free and commonly prepared by soaking and fermenting which releases the nutrients and aids digestibility.
And..
In addition, dairy contributes an important source of fat-soluble vitamins and nutrients.
Afro-fusion cooking is based on the principles of the African Traditional Diet, overlaid with global food influences. The focus is on simple, wholesome and delicious recipes, originally from the motherland Africa, and sometimes adapted in various kitchens, far away from the shores of Africa over centuries.
MY FOOD PHILOSOPHY
I believe in Whole and Real foods, most of which are plant-based. Nature has provided everything we need to take care of our bodies, and the best health advice is simple: eat more fruits and vegetables. Thus, my recipes tend to celebrate the vegetable rather than the meat. I also believe that good food should be honest – sustainably sourced, and as close to natural as possible. My food philosophy summarised in three words; Whole, Sustainable, Healthy.
ABOUT ME
I am a Nigerian-born British home cook, food blogger and food photographer. African-inspired cooking is my passion and Foods from Africa is the hobby that was borne out of this desire. Being Nigerian is intrinsic to who I am, and how I perceive food. I love my soups hot and spicy, I am not afraid of a little funk and fermentation in the kitchen, and I will gladly eat avocado everyday.
by foodsfromafrica.com
