My love for plantain is really pushing me to explore many ways for me to include this perfect starch into different food recipes. Today’s progress on project “get-plantains-into-every-recipe” consists of the inclusion of plantains in pancakes. This recipe is bomb and super simple.
Plantain pancakes are not a new creation. In Ghanaian cooking we have something very similar called kaklo or tatale depending on who you are talking to. It is essentially taking very soft and over ripe plantains and blending it with pepper, spices and a bit of flour and frying it like a fritter or into a pancake shape. Although very tasty, tatale requires more ingredients and is oily; I, on the other hand, like simple recipes that are healthy. These plantain pancakes make for a very simple and healthier breakfast with only five ingredients.
- 1 very ripe plantain (it must be mostly black and soft)
- 1 cup oat flour
- 1 cup plant based milk
- 1 tsp baking powder
- 1/2 tsp ground ginger
- Blend the plantains with the plant based milk
- In a bowl combine the dry ingredients and pour in the wet ingredients
- Heat a shallow pan or griddle with a bit of oil
- Portion 1/4 cup of batter for each pancake and fry in the pan, you will know it is ready to flip when you see a lot of popped bubbles on the top and the top of the pancake looks dry
- Flip the pancake and cook on the other side for another minute or two to ensure the pancake is well cooked
- Keep the pan at low to medium heat so that the pancake does burn and it cooks through
- Serve pancakes in a stack with peanut butter/PB2, maple syrup and salted peanuts