Plantains? Umm yes!
If you aren’t on the plantain bandwagon, then where have you been? Grab your fork and knife, and jump on! Mr. HDYTI loves these, partly because plantains are a staple in Nigerian cuisine.
They are yummy, gluten-free, and milk/butter free. Perfect for food allergy sufferers. In fact, when I discovered I had some major food allergies back in 2012, I thought my (food) life was practically over, until I discovered that I didn’t have to live a pancake-less life!
I tried at least 3 different recipes, and although they were all yummy, the consistency just wasn’t quite convincing enough, or they were a bit too eggy. After at least 4 different attempts, I came up with a recipe that I really enjoy, and infused a few special “extras” to give it a bit more punch! Enjoy this HDYTI original! Happy #shrovetuesday!
| Servings | Prep Time |
| 3 6-8 pancakes (depending on size) | 6 minutes |
| Cook Time | Passive Time |
| 35 minutes | 2 minutes |
|
|
|
|
Again, this recipe is just a guide. The thing about cooking I've learned, is that it's all about the environment. We each have different types of pans, ovens, etc. This makes a huge difference. Although it took me a total of 43 minutes from prep to finish, your cooking time might differ based on the size of pan you use, or if you use a griddle iron, etc. Have fun in the discoveries, and enjoy your creations!
|
- 3 Eggs
- 2 Plantains (Yellow is a bit sweeter)
- 3 tbsp Extra virgin coconut oil (use 1-2 tbsp in batter, rest for frying)
- 1 tbsp vanilla
- 1.5 tsp Milled chia seeds (*vegan egg substitute)
- 1 tsp Cinnamon
- 3/4 tsp Baking soda
- 1/4 tsp Sea salt
- 1/2 cup Honey (Maple syrup can also be used)
- 3 tbsp water
- 1 nib (small) Ginger root
- 1/2 Lemon
- Gather the ingredients for your pancakes. Peel & quarter your plantains.
- Put quartered pieces into your blender, and add eggs. Blend lightly
- Add other ingredients: baking soda, cinnamon, vanilla, chia seeds*, salt & coconut oil. Blend together.
- *Important: if you want your pancakes to rise nicely while cooking, make sure to let the batter rest for 2 minutes, and then pulse blend the batter a bit to loosen it back up. Now it's ready to go into your pan.
- Set your eye to med-low, and heat a dollop of coconut oil. Once heated, add batter into pan, and let cook. *If you're cooking on an eye, smaller pans work better for an even cooking experience. Let air bubbles appear, and flip the pancake over. Adjust heat as needed.
- While pancakes are cooking get ready to make your syrup
- Add water & honey into a small pot, and bring to a light boil.
- Squeeze the juice of your lemon into the pot, and stir
- Grate ginger (to taste), and stir
- Reduce heat to low
- Feel free to add fruit or nuts of choice to pancakes! dribble on your syrup, and you're ready to serve! Leftovers? Wrap the yummy pancakes in cling film, and place in the fridge. Heat up over the next few days for 30-45 sec in the microwave, or lightly reheat in a pan, and serve! Fantastic treat!
Let us know how your pancakes turn out! Feel free to share links to photos, instagram or tweet us @dipyourtoesin. We'll share our favourites on facebook!
Toe rating: 5/5
