Would you rather follow a video recipe? Check it out here- https://youtu.be/yndSBosZItE
Now I will never blaspheme the classic sugar and lemon pancake. They are joy and perfection rolled into one sumptuous treat that harks back to my childhood years of running around French campsites with no knickers on, getting huge crepes from the stall on the corner. Hey... when in France.
But if you fancy something a little different today, then these fluffy and fiery delights are just perfect. The sweetness of the maple combined with that earthy fire of ginger are offset by the sharpness of lime; and when drizzled over the lightest, American style, pancakes it is pure heaven.
1Now, if you don't have a great local green grocer who stocks the perfect black plantains- fear not. Grab yourself some ripe bananas and supplement them in. I will say, however, that you have to try remaking them at some point with plantain. Grab a green one from Tesco (they don't seem to understand green ones aren't what we want Mr Tesco!) stick it in the airing cupboard and wait back. Like a kid checking is Santa has come, one day you will open the door and angels will sing: it's ripe, it's ready!
I've separated the pancakes method from the topping method, just incase you've had a long ass day and want to buy your pancakes in/ have your own family recipe that you want to add this exciting topping to (No judgement here!). However, these pancakes are so quick and easy you can do them with your eyes shut (but, please, don't).
150g Self raising flour (GF if needed)
50g Quick cook oats (GF if needed)
1.5 TBSP Baking Powder (GF if needed)
1TBSP Coconut sugar (or another sugar of your choice)
150ml Oat milk (or other kind of choice- just make sure it isn't one with a strong flavour)
1 TBSP Melted coconut oil (plus more for frying)
1/2 TBSP Cinnamon
1-2 TBSP Ginger powder (up to you- I like 2 for a kick)
1 ripe plantain (ripe means black!)
100-200ml Maple syrup (I say 100 in the video, but who are we kidding. We want LOTS of sauce)
About an inch of fresh ginger, skin removed and grated
Toasted Pumpkin Seeds
1. Mix together the dry pancake ingredients, spicing with ginger and cinnamon as desired. Give a swirl to mix it all up.
2. Add the melted coconut oil and milk. (You can do this with a handmixer or in a nutri-bullet type- just be careful. When we filmed this the ingredients are a little much for the large blender size- and well, long story short, i had a nice pancake face mask).
3. Blend until all the ingredients are combined and smooth. It should be a thick batter consistency that dollops off a spoon- add a little more milk if needed, different oats/flours can absorb slightly differently.)
4. Heat some coconut oil on a low heat and carefully wipe it around the pan (be careful of your fingers!)
5. Use a small amount to test the heat- if it sizzles: you're ready. Dollop a heaped spoon (about 1.5-2TBSP) of batter in the pan. Allow to cook- you'll see little air bubbles appearing.
6. Once those bubbles are all over- flip the pancake (it should be golden brown on the cooked side).
7. Allow to cook (about 1 min) on the other side till golden. It will feel springy to touch.
8. Place on a warm plate and cover with tinfoil- this will keep them toasty as you make the mountain of pancakes.
9. Once pancakes are done- time for toppings!
10. Prepare the plantain by removing the skin (scouring lightly with a knife and then peeling off.)
11. Cut into inch thick slices.
12. Add a TBSP of coconut oil to the low heated pan. Add the plantain- it they start to sizzle it is hot enough.
13. Allow to cook on one side and then flip. Depending on ripeness, cooking time varies (normally about 2 minutes on each). But what you want- is golden bottoms, but not burnt.
14. When cooked through, add the fresh ginger to the pan along with the maple syrup. Swirl in pan for just 20seconds and remove from heat.
15. Assemble pancakes with coconut yoghurt and toppings- move fast, it gets sticky quickly.
16. Drizzle with lime and sprinkle seeds.
Hey.. I'm Phoebe, the woman behind Cake + Cucumber. Here in the blog page, I want to share with you some of our popular recipes, sprinkled with thoughts + odd rant of a twenty-something woman. Re-create, join the conversation and, most of all, enjoy. (Remember if you sign up for the newsletter you get exclusive recipes + discounts on our products).