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.
My kids enjoyed these pancakes so much, they asked for seconds..always a good sign!
I hope you enjoy making these as much as I have.
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Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.