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Before you get excited, these are not the kind of pancakes you want to pour syrup over! I guess you could, but it would probably taste weird. They’re actually an entrée savory pancake and the original version is from Africa (Ghana, to be more specific). The traditional variety has corn meal and parsley, but I decided to experiment. The results were Paleo-friendly plantain pancakes with a fun surprising sweet/spicy contrast.
This recipe from Immaculate Bites is what inspired me to experiment with tatale. Her recipe has beautiful pictures and is far more authentic than mine, so if you’re looking for Ghanian cuisines, I recommend checking out her post. My version is Paleo-friendly because a lot of folks I know have been participating in a Paleo challenge recently and it’s fun to come up with recipes to share with them. As a result, these plantain pancakes have almond flour instead of cornmeal. I also used cilantro instead of parsley because it’s what we keep at home, and the flavors went quite well together.
Plantains do vary, but you should end up with about four pancakes per plantain, so this recipe makes about eight pancakes. This may not sound like very many, but they’re surprisingly filling. These pancakes should easily serve as an entree for two or a starter for four.
- 2 very ripe plantains
- 1/2 cup of almond flour
- 1/2 teaspoon of minced garlic
- 1 teaspoon of freshly grated ginger
- 1/4 cup of chopped green onion
- 1 teaspoon chopped cilantro
- 1/4 - 1/2 a teaspoon of cayenne pepper
- 2-3 tablespoons of coconut oil
Like most pancakes, these don’t keep very well in the fridge, so I recommend eating them up while they’re fresh!
This recipe is a fantastic way to use all those plantains that went from being not ready to eat to overly ripped while you weren’t looking. I’ll always love fried sweet plantains, but sometimes you’ve got to cook something with a little less oil! Speaking of, if you’d like some “Fried” sweet plantains but don’t want all the oil, check out these baked sweet plantains!