Farm fare: Plantain and chia pancakes

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These delicious pancakes are healthy and reduce food waste by giving ripe plantains new life.

Renske Bouwer from the Kreatery food blog, who is a contributor to the Farm fare section of AgriOrbit recently moved to Nigeria where she explored the local markets in search of the perfect fresh produce for an African-inspired recipe. See her recipe below for gluten free pancakes with chia and plantain. Click here to read more about her experience of the fresh produce markets in Nigeria.

“One of the most popular local fruits in Nigeria are plantains. Plantains are larger versions of regular bananas (also called dessert bananas). They are almost twice or three times the size of dessert bananas. Fried and baked green plantains are popular among locals. Unfortunately, when you buy these plantains from street vendors, they are sold in large bunches and one can only consume so many plantains in three days while they are still green.

When plantains turn yellow and become darker in colour, they get softer, which makes them unpleasant for frying and baking as they get mushy. It might sound strange, but when the skin of a plantain is already black and mouldy, the flesh remains firm and completely edible. The riper the plantains, the less starchy, and the sweeter they become. The recipe below makes use of riper sweeter plantains, making it tastier and is an ideal solution to reducing food waste.”

Ingredients

  • 1 extremely ripe plantain
  • The ideal plantain for pancakes.

    2 large eggs

  • 1 tablespoon butter (melted; replace with coconut oil if you wish)
  • ¼ teaspoon cinnamon
  • Dash of nutmeg
  • Dash of salt
  • 1 tablespoon chia seeds
  • Honey – Optional
  • Toasted almond flakes – Optional
  • Whipped cream – Optional

Instructions

  1. In a small blender, combine the plantain, eggs, butter, cinnamon, nutmeg and salt. Blend until smooth.
  2. Add the chia seeds and mix with a spoon until the seeds are evenly distributed.
  3. Pour equal circles of the batter on a non-stick pan without any additional butter / non-stick spray. If you use a good quality non-stick pan the flapjacks should not stick.
  4. The size of the flapjacks is entirely to your preference.
  5. Once little bubbles start to form, carefully turn the flapjacks over. Bake the flapjack for an additional 15 – 20 seconds and remove from the pan.
  6. Serve immediately while still hot or refrigerate and serve as a snack the following day.
  7. The flapjacks can be served with honey, toasted almonds and a dollop of whipped cream. –Renske Bouwer, Kreatery

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