Calling all plantain lovers and as one myself I must say I truly appreciate the versatility of plantains. From simply fried sweet plantains, plantain chips, plantain porridge, plantain mofongo, tostones and so on. There are various traditional recipes using plantains stemming from African, Caribbean, Asian and Latin cultures. However today I am bringing you a more contemporary way to cook plantain. This plantain pancake is similar to making banana pancakes but better. Plantains are not just larger in size than bananas but also richer in flavour and just ad nutritious. Plantain is the renowned go-to side dish for jollof rice. This recipe perfectly fuses plantain with the internationally loved western breakfast that is pancakes. I mean who doesn’t love pancakes.
For those that have no clue what plantain is, here is what you need to know. Firstly, plantain is not banana, although it can be cooked like a banana however it is not a fruit. Rather it is a vegetable that is eaten cooked and not raw. However eating raw plantain is not harmful, trust me my childhood self tested this theory several times. Plantains can also be used in the same way potatoes are cooked. It can be boiled, fried, roasted, grilled etc. and the list goes on. This plantain pancake is light, fluffy and hassle-free. Additionally, it is also dairy-free, no butter or cow’s milk was used in this plantain pancake recipe. Finally, the plantain pancake is topped with simple honey caramelised walnuts. See it really is a no-fuss breakfast.
Plantain Pancakes with Honey caramelised walnuts
- 1 Plantain
- 1 egg
- 1 tsp vanilla extract
- ¼ cup coconut milk
- ½ cup flour
- 1 tsp baking powder
For the Honey caramelised walnuts:
- ¼ cup roasted walnuts
- 2 tbsp honey
- 2 tbsp coconut milk
Making the pancakes:
- Cut and peel the plantain and place it in a bowl. Mash with a fork until you have a paste (it doesn't have to be smooth).
- Add egg, vanilla extract and coconut milk, then whisk together.
- Now add the flour and baking soda. Whisk until it's all mixed.
- Place a pan over medium-high heat, pour a tablespoon of sunflower oil and allow heat up for about 30 seconds.
- Using a ladle, scoop out some of the pancake batter and pour into the pan. Cook until a few bubbles pop up on top of the pancake and you can see the edges of the bottom are slightly brown. Flip the pancake to the other side and cook until it's golden brown (1-2 min per side). Repeat this step for the remaining batter.
- Stack the pancake on a flat plate and proceed to caramelise the walnuts.
- Pour the walnuts into the hot pan, toss around for a minute to char. Then pour in the honey and coconut milk at the same time. Stir and allow to bubble for 30 seconds, then immediately pour it over the stack of pancakes. Enjoy!