Plantain Pancakes with Nigella Seeds
Super versatile grain and dairy free pancakes which can be packed with your choice of either sweet or savoury fillings – there are no rules here, anything goes!
- 6 large eggs
- 1 plantain ripe (yellow/black), peeled
- 1 tbsp. nigella seeds optional
- 2 tbsp. rapeseed oil
- sea salt
- smoked salmon
- Cut the peeled plantain into large chunks then blend, or mash using the back of a fork, until smooth.
- Break the eggs into a separate bowl, beat until thoroughly combined and then stir it into the blended plantain together with the nigella seeds (optional) and sea salt and mix again.
- Place a large frying pan over a medium heat and coat it lightly with some of the rapeseed oil. Using a soup ladle, pour 1/6th of the batter mixture into the hot pan, swirling it around to ensure the pan is evenly coated. Once bubbles start to appear on the surface of the pancake, use a spatula (or fish slice) to carefully lift the pancake up and flip it over, then cook for a further minute until the bottom has turned a light golden colour.
- Remove the pancake from the pan and repeat the process with the remaining batter, coating the pan with a little more of the oil in between each.
- Serve with your choice of filling.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – These grain and dairy free pancakes can be made in advance and kept in the fridge for 2-3 days – you can either eat them cold or re-heat them in a frying pan over a gentle heat. Nigella seeds, which can be found in most large supermarkets, are often used in Indian and North African recipes - they have a slightly bitter flavour which works really well with the plantain but you can also use them in flatbreads, savoury scones or when baking bread.