Have you ever had plantains for breakfast or brunch? I’m not talking about the typical fried sweet plantains. I’m talking “Plantains Pancakes”. Plantains are vegetables that I always have in my pantry. I remember growing up in the DR Congo, we used to make them once the plantains were too ripe to be fried. So, once they became overly ripped, we would make plantains pancakes. We call them “tafa tafa”, (don’t ask me why) and we would eat them in lieu of bread. They are fun, easy and quick to make. These little heavens make the perfect snacks or even appetizers when you have guests.
- 4-5 overly ripe plantains, peeled
- 1/2 cup of all-purpose flour
- Canola oil for frying
- Mash the plantains with a wooden spoon or a potato masher until you get purée consistency.
- Add the flour gradually (not at once), combine well with the aid of a wooden spoon or spatula.
- The batter should look like a purée but not runny.
- On a skillet, heat the oil to medium heat (Do not over heat the oil. If the oil is too hot, the pancakes will burn).
- Once hot, use a medium spoon to pour the batter on the skillet.
- Fry for about 3 minutes until it doesn’t stick and you are able to use a kitchen turner to flip them.
- Fry the other side for another 3 minutes or so, or until they become golden brown.
- Place them on a paper towel to drain any excess oil.
- Perfect for breakfast. Serve warm with fruits, breakfast sausages or eggs.
- ENJOY and happy cooking!
Tips: Remember that the plantains are already sweet, so there’s really no need to add sugar. Pouring some maple syrup on the pancakes will add a little kick of sweetness.
Snacks and Appetizers: Sour Cream dipping sauce, blue cheese dressing, Mango Chutney or Avocado Purée.
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This recipe is in association with Nathalie | The Coquette Diaries.