One morning, I had an immense craving for plantain mosa. I had no instant yeast at home, so I decided to use kunimed yeast. I prepared my mix and kept it in a warm spot in my kitchen. This was to be breakfast and my boys were hopping around in the kitchen, all excited. They were over the moon because mummy was using the thing that said “mmmmmmmm” (the whirring sound of the blender). Prince K asked a gazillion times “mummy, what are you making”. It was 6:30am. Fast forward to 7:15 am, prayers were over, but my mix was still the exact same way I left it. It had not risen at all! Kids had to eat, so I started frying the mixture the way it was. I do admit that I expected it to ball up when I scooped it into the oil, but nah, it spread out like pancakes and that’s when I had the light bulb moment that led to this little kitchen escapade. I added oats because they are rich in fibre which helps in maintaining regularity. They also contain vitamins, minerals and antioxidants, and are a source of protein and complex carbohydrates. I use them for my regular pancakes alot because of the fibre. So, here’s the recipe I came up with.
1 overly ripe plantain
1 cup of ground oatmeal
2 TBSP all purpose flour
1 large egg
1 TSP Salt
1/2 TSP cinnamon powder
About 8 flat pancakes
1. Blend plantain till smooth, then turn into a bowl. Add oatmeal, flour, egg, salt and cinnamon. Mix with a fork until well combined.
2. Add milk, half a cup at a time till the desired consistency is reached. (Note that this makes for a very heavy pancake. You can make the mix lighter with more milk or water to your taste)
3. Grease a nonstick pan with canola oil or vegetable oil and scoop in about 1/4 cup into pan and spread out properly. Flip the pancake then turn down the heat and allow to cook properly until nice and brown.
4. Slice onions, tomatoes and lettuce. Roll into pancake and serve with your choice of dressing.
5. Accompany with a glass of yoghurt sprinkled with cinnamon. Or any beverage of your choice.