Plantain Pancake

Plantain Pancake are  rich, tender, & delicious soft like pancakes but with a sweet plantain taste. Plantain Pancake can be enjoyed as a snack or as a breakfast/dinner meal

In this recipe, I used Flour, Milk, and Eggs. However this recipe is very versatile, you can make quite some substitutions like using Egg substitutes, replacing the regular milk with plant-based milk, or replacing the all-purpose flour with almond flour or coconut flour.

In Ghana cooking, we have something very similar called kaklo or tatale. 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. 

If you are ever left with over ripe plantains that no one wants; as it often happens in my house; or if you’re thinking of a plantain breakfast, lunch or even dinner, then you must try this delicious savory plantain pancake. Kelewele is also a recipe that is great with soft ripe plantain

Making Plantain Pancakes is another way to use up overripe (black)plantains, but you can also make use of the ripe (yellow) ones too.

Plantains are rich in minerals(potassium, magnesium, iron, phosphorous), Vitamins(A, B6  and C) and fiber and taste really good.

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RECIPE INGREDIENTS

2 medium overly ripe plantains

1 1/2 cups flour

2 to 3 tablespoonful evaporated milk or powdered milk or condensed milk

100ml water (add more if too thick)

3 teaspoons sugar adjust to taste

5 whole eggs

1/3 cup melted butter

1/4 teaspoon baking powder

1- teaspoon vanilla extract

1/2 -1 teaspoon nutmeg

½ cup oil optional

A pinch of salt

DIRECTIONS ON HOW TO MAKE PLANTAIN PANCAKE

Cut the ends of the plantains and peel. Chop into large chunks

Using a blender or potato masher,  blend until smooth and without lumps.

Break the eggs into a bowl, add the milk, sugar and vanilla extract. Mix together using a whisk or a fork.

 Add ingredients into blender and pulse  until all the ingredients have thoroughly mixed. Scrape the sides if need be.

Pour batter into a bowl. Add nutmeg. Gradually sift in the baking powder and flour and keep on whisking. The mixture would begin to thicken and look lumpy.

 Add the water or milk and continue stirring until the pancake batter is smooth with a runny consistency, but not too watery.

Let the batter rest for about 30 mins or more in the refrigerator or overnight.

Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or butter.

Using a ladle(soup spoon), scoop up some of the pancake batter and pour into the hot pan.

 Gently tilt the pan, so that the batter can evenly coat the surface of the pan.

Cook the pancake for about 1 minute on each side, or until the bottom is light brown.

Repeat this process for the remaining pancake batter. Always grease the pan before use.

Serve hot with coconut sauce, chilled drink, hot or cold beverage, cinnamon sugar, powder sugar or syrup.

ADDITIONAL TIPS FOR GETTING PLANTAIN PANCAKE DONE

 You can substitute the water in the recipe for whole milk

The lighter you make the batter, the thinner the pancakes will turn out.

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Plantain Pancake

Plantain Pancake are  rich, tender, & delicious soft like pancakes but with a sweet plantain taste. Plantain Pancake can be enjoyed as a snack or as a breakfast/dinner mealmeal

Print Recipe Pin Recipe

Course Breakfast

Ingredients

  

• 2 medium overly ripe plantains
• 1 1/2 cups flour
• 2 to 3 tablespoonful evaporated milk or powdered milk or condensed milk
• 100 ml water add more if too thick
• 3 teaspoons sugar adjust to taste
• 5 whole eggs
• 1/3 cup melted butter
• 1/4 teaspoon baking powder
• 1- teaspoon vanilla extract
• 1/2 -1 teaspoon nutmeg
• ½ cup oil optional
• A pinch of salt

Instructions

 

• Cut the ends of the plantains and peel. Chop into large chunks
• Using a blender or potato masher,  blend until smooth and without lumps.
• Break the eggs into a bowl, add the milk, sugar and vanilla extract. Mix together using a whisk or a fork.
• Add ingredients into blender and pulse  until all the ingredients have thoroughly mixed. Scrape the sides if need be.
• Pour batter into a bowl. Add nutmeg. Gradually sift in the baking powder and flour and keep on whisking. The mixture would begin to thicken and look lumpy.
• Add the water or milk and continue stirring until the pancake batter is smooth with a runny consistency, but not too watery.
• Let the batter rest for about 30 mins or more in the refrigerator or overnight.
• Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or butter.
• Using a ladle(soup spoon), scoop up some of the pancake batter and pour into the hot pan.
• Gently tilt the pan, so that the batter can evenly coat the surface of the pan.
• Cook the pancake for about 1 minute on each side, or until the bottom is light brown.
• Repeat this process for the remaining pancake batter. Always grease the pan before use.
• Serve hot with coconut sauce, chilled drink, hot or cold beverage, cinnamon sugar, powder sugar or syrup.