Hello and Happy Monday 🙂
I’ve been asked for healthy pancake recipes for Shrove Tuesday (tomorrow). I decided to use the opportunity to test out a new recipe inspired by banana pancakes.
I also posted a link to another pancake recipe from my archives.
PS These are gluten/wheat free with natural, unprocessed ingredients.
This is so so SO easy and you just have to try it.
I’m always looking for new ways to cook plantains so a banana pancake recipe inspired me 🙂
I prefer this recipe because there’s no need to sweeten the mixture as plantains are naturally sweet.What kind of plantains are needed?
As shown in the video, ripe (yellow) plantains although very soft plantains would work even better as they’ll be sweeter :)Watch the video below for how to make these very simple, healthy and yummy pancakes:
Only two ingredients are needed for this simple recipe and it’s become one of my favourites after only one try 🙂
2/3 of a medium plantain
1. Cut the plantain into three pieces (don’t peel)
2. Boil for 10-12 minutes
3. Peel the skin off two pieces, add to a bowl.
4. Add the two eggs.
6. Grease pan, add a small portion of mix when hot.
7. Allow to fry/cook on either side for 1.5 minutes (max)
I used 2/3 of a medium plantain because I tried a whole plantain with two eggs and the mixture was too thick. What did I do with the last 1/3? I ate it with some stew of course 😉 I’m not one to waste food!
And from the archives…
Almond Flour Pancakes
These are low in carbohydrates, high in protein and healthy fats. The coconut milk is optional because I’ve made these pancake many times without adding coconut milk and they’re still yummy 🙂
The recipe is detailed here: http://adura-o.com/2012/02/21/pancakes/
You can use any nut flour alternatives in this recipe. Coconut flour is another option.
So you see – you can still enjoy Pancake Day the healthier way 🙂
I absolutely love lazy Sundays. I’ve done nothing productive today except my laundry. I’ll deal with cleaning and cooking later 😉
I was in the mood for a snack before a quick nap… I will be twisting my hair (myself) this evening and it takes HOURS.
I planned to grill plantain but decided to try pan frying it just to see how it would turn out. I was going to eat the plantain on its own then remembered I had some tomatoes from last week which were past their sell by date. They still looked edible to me so I decided to eat some today before throwing the rest out. Plus veggies are good for you 😉
This is a much healthier alternative to ‘dodo’ (plantain shallow or deep fried in much more oil) and the best thing is it tastes the same . Try it and see! 🙂
2 tablespoons of coconut oil
- Heat the coconut oil in a pan
- Peel and slice the plantain (each slice should be ~ 1/2 an inch thick)
- Add the plantain to the pan and fry on medium heat.
- Turn after 4 minutes and cook for another 3-4 minutes.
- When the plantain’s cooked, serve it on a plate.
- Chop the tomatoes and add to the pan (heat another tablespoon of oil)
- Add some mixed herbs and toss tomatoes in pan every 30s.
- Serve with plantain
Preparation Time: ~10 minutes.
Any vegetables of your choice and here I used sliced green peppers with mackerel.
I got this recipe idea on Friday while I was in the changing room at the gym 🙂 The TV chef used potatoes and I thought, “This would definitely work with plantain”.
And of course… it did 🙂
I’ve been ill, and in bed, all day. I finally got out of bed at 5.20 to watch Deal or No Deal and to cook for my usual Sunday Recipe post 🙂
1 red bell pepper
Quarter of an onion
2 small tins of mackerel (fresh fish is ideal but I had none at home)
I used no seasoning because plantains are naturally sweet.
- Cut the plantains into three pieces each (leaving the skin on). Add to a pot and add enough to cover the plantain halfway (max). Boil on medium to high heat for 15-20 mins.
- Chop the 1/4 onion into small pieces, same goes for the bell pepper.
- Remove plantain from pot and peel. Add the pieces to a big mixing bowl.
- Break an egg into the bowl, add the chopped onion and pepper. Mix contents with a wooden spoon, the result should be very thick.
- Take a handful of the mix and roll into a ball, then into a square/cube shape. continue till done with the mix. (I made 3 large ‘cakes’)
- Add a teaspoon of olive oil to a pan and fry the onions in the pan. When onions are brown, toss them out.
- Add the cakes to the pan and pan fry on low to medium heat. the cube shape comes in handy because you are able to turn it on all six sides. It took a total of 10 minutes to cook.
- Fry the egg and serve with a ‘cake’ (as seen in the pictures).
- I served mine with an egg (runny, which I like and which is how the potato cakes were served on TV)
- Serve with Quick Stew (Recipe: HERE)
- I’m going to try baking it in the oven next time 🙂
- Use vegetables of your choice, I’m going to try spinach next.
- You can use sweet potato, butternut squash, yam, potatoes, etc.
- I also made a butternut squash version which I rolled into small balls and oven-baked on medium heat for 15 minutes. Again, I boiled the squash before mixing with other ingredients (including chopped onions):
– 1 plantain
– 1 red bell pepper
– 4 tomatoes
– Half an onion
– 1 small bundle of spinach
– smoked mackerel (fresh fish would be better)
– cut into three small pieces (with the skin still on) and boil for 20 minutes.
– chop the tomatoes and onions and cook in a pot for 10 minutes. Season as desired (I used one maggi cube)
– dice the pepper into smal pieces and add to the pot for a 5 minutes
– chop the spinach and add to the pot
– add the mackerel
– allow to simmer for an additional 5-10 minutes.