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.
- 1 ripe plantain large
- 2 eggs medium-sized, approx. 55g
- 1 tsp desiccated coconut
- 0.5 tsp ground cinnamon
- 1 tsp coconut oil
- 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
Is this recipe right for you?
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Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.
