Plan­tain & Chickpea Pan­cakes

WKND - - Kitchen Classics Flip Those Flapjacks! -


• 2 cups chickpea flour ( gram flour) • 1 medium plan­tain, boiled and mashed • 1 tsp bak­ing pow­der • ¼ tsp cin­na­mon • ¼ tsp smoked pa­prika • ¼ tsp sea salt • 2 tbsp wa­ter • Olive oil, for fry­ing


Whisk gram flour, bak­ing pow­der, cin­na­mon, smoked pa­prika and sea salt in a bowl. Add the mashed plan­tain and wa­ter. Ad­just the con­sis­tency of the bat­ter with a lit­tle more wa­ter, if needed. What you are look­ing for is a thick, gloopy mix.

Heat a non- stick fry­ing pan over a medium heat and grease lightly with olive oil.

Cook one ta­ble­spoon of the bat­ter at a time.

Cook for 3- 5 min­utes on each side till golden and slightly crisp.

Serve hot.

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