Published on 1st January 2018


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

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 


  • 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


        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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