Published on 1^st January 2018

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Credit: Mick Élysée, international TV chef specialising in gourmet Afro-fusion cuisine, and author of the recipe book Not Guilty  www.mickelysee.com

Sweet, savoury, hot, cold, over-stuffed or with a simple squeeze of lemon juice – there are many ways to make a flipping good pancake. This gluten-free recipe, taken from Mick’s recent book, draws on his Congolese roots and uses plantain as an alternative to flour and a sweet honey and strawberry topping.

Serves  4 

Ingredients:

• 2 fresh eggs
• 1 very ripe plantain
• 1 tsp ground cinnamon
• 2 tbsp semi skimmed milk (or almond or coconut milk according to your preference)
• ½ a vanilla pod
• 150 g strawberries
• 2 tbsp runny honey
• I tsp coconut oil per pancake

Method:

1. Split the vanilla pod in half lengthwise and then scrape the inside with the tip of a knife to extract the seeds. Combine the plantain, eggs, milk, cinnamon and vanilla seeds and blend to obtain a creamy batter.
2. Cook the pancakes in a hot frying pan with a teaspoon of coconut oil over a low heat.
3. Once the pancakes are cooked, using the same frying pan add a tablespoon of coconut oil. Stir fry the strawberries and add the honey. Simmer for 1 minute and remove from the heat.
4. To serve, place the pancakes on a plate and top with the strawberries and honey sauce.

 

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