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Ripe Plantain Pancake

Plantains are packed with dietary fiber, vitamin C and A.

For my USA friends and followers I have observed that plantains in the US have no starch. Please add 3 table spoons of flour per plantain to the mixture before frying. Mix thoroughly, make sure there are no lump.


  • 2 Medium size Ripe Plantain
  • 4 Large Eggs
  • 1/2 Tsp Baking Powder (optional for fluffier cakes)
  • 1 Tbsp Honey (optional)
  • 1/2 Cup Raisins
  • Olive or Canola Oil
  • 1/4 Tsp Vanilla (optional)
  • 1/2. Cup chopped nuts (optional)
  • A dash of salt to taste


Peel and cut plantain into chunks.
With a fork mash thoroughly until the plantain has a pudding like consistency and no lumps
Add backing powder for fluffier light pancakes, whisk salt, vanilla, or honey to flavor cakes.
Whisk the eggs thoroughly, pour the whisked eggs over the plantain and stir until eggs are completely combined.
Heat griddle or non stick fry pan over medium heat. Cover with a little oil, about a table spoon of oil
Spread the oil all over the griddle or pan
Drop about 2 table spoon of batter onto the pan. If your pan is large you can drop up to four cakes at a time. Cook for about 1 to 2 minutes. While cooking, sprinkle the toppings, that is the chopped nuts or raisins over the top of the pancakes as the first side cooks.
Very gently flip over the pancakes on to the other side. Cook for another minute or two.
Transfer to serving plates. These pancakes are better eaten when they have just been made and warm. Enjoy it.
Left overs can be stored in the fridge and microwave for about 30 seconds and serve. They can be served with extra table spoon of honey poured over the pancakes as shown below.

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