Updated: Jul 13, 2020
I don’t know about everyone else but I had a serious battle with buying ripe plantain during quarantine, they’ve been too hard to consume. So much so I resorting to trying various methods to get them to ripen faster - leaving bananas on fruit/veg to get them to ripen is a serious life hack!
I was waiting so long for mine to ripen that I completely forgot about them and ended up with overly ripe plantain so thought what better use for them other than plantain pancakes!
I’ve made this recipe vegan friendly but these go down so well with THE BLACK STUFF!
3-4 Overly ripe plantain
3/4 cup Soy milk
1/2 cup plain flour
1 tbsp Garlic paste
2 tbsp Ginger paste
1 small Onion
1 Scotch bonnet
1 tsp Nutmeg
1 tsp Black pepper
1 tsp Salt
Finely dice your onion into cubes and chop one scotch bonnet.
Peel and roughly chop your overly ripe plantain into a bowl and mash with a fork so it’s like a gooey mess!
To your bowl of mushy plantain add all the seasoning listed above as well as the onions and chopped scotch bonnet; Garlic paste, ginger paste, nutmeg and salt. Mix well with a fork.
Next, add a half cup of soy milk and a half cup of plain flour and mix well with a whisk so you get a thick but pourable consistency. If it’s too thick add a splash more soy milk till you’re happy with the consistency. HACK: You can use a blender to mix all the ingredients. Much faster and a smoother consistency
Add around 2 tablespoons of an oil of your choice to a frying pan on medium heat. Using a ladle or spoon scoop a healthy serving of the mix into the span and spread into a circular shape.
Leave it on the first side for 3 minutes allowing it to brown then flip till both sides have a nice golden coverage.
Remove from pan onto a plate with some kitchen towel to drain any excess oil. Repeat process till the mix is finished
Non Vegan: Now serve as a tasty snack with THE BLACK STUFF or as a yummy side.