We were lucky enough to have Tomi, of The Vegan Nigerian, share one of her most loved recipes from her latest cookbook with us. Think chocolate-y, fluffy, sweet pancake heaven for this recipe.
Whenever I’m asked to list my favourite recipes from Plantain Cookbook this delicious pancake recipe always makes it on the list. Plantain is such a versatile ingredient that even when it’s overly ripe, discoloured and turning to mush, it can still be used in sweet recipes such as this one. These are perfect for brunch, for dessert, or just because!
And for more recipes, head here: https://www.vegannigerian.com/.
1/2 very ripe plantain, peeled and roughly diced
200ml non-dairy milk
1 tsp vanilla extract
100g self-raising flour
1/2 tsp baking powder
25g light brown sugar
Handful dark chocolate chips
Maple syrup, to serve
In a large mixing bowl, mash the plantain with a fork and whisk in the non-dairy milk and vanilla extract.
Mix the flour, baking powder and sugar in another bowl and make a well in the centre. Pour in the liquid plantain mixture and stir until well combined. Fold in the chocolate chips.
Heat a small layer of sunflower oil in a frying fan. Drop spoonfuls of the batter into the pan, spreading to desired thickness. Brown on one side for 3-4 minutes then flip over and brown the other side for a further 1-2 minutes. Repeat the process until you have used up all the batter.
Serve warm with a generous drizzle of maple syrup and more chocolate chips.
Tomi is a vegan chef, author of Plantain Cookbook and Guest writer on Planted. Specialising in Nigerian cuisine, her recipes are bursting with bright, colourful and immense flavours. When she’s not cooking up a storm in the kitchen, you’ll find her reading, writing fiction or getting lost in movies.