Saturday 20 June 2015


I'm kinda sorta slowly working on a personal project that involves plantains and so if my blog seems saturated with plantain recipes as of late, that explains why. But who's complaining, right? I hope you enjoyed my last plantain curry post and that you'll be just as excited about this epic sweet treat...
To make this recipe gluten free, simply use gluten-free self raising flour or coconut flour. You can find either one - as well as barley malt extract - on Amazon via the links below:


- 1 ripe plantain
- 1 and 1/4 cups self-raising flour 
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1 cup soya milk
- 2 tbsp barley malt extract (plus extra for garnishing)
- lemon juice

Blend all the ingredients in a food processor until you have a smooth batter.

Fry the pancakes in a lightly greased frying pan on low heat. Wait for holes to appear on the top and for the underside to turn brown before flipping over. This bit requires patience (but it is soo worth it!) Flip it over too quickly and the pancake may not hold its nice round shape.

I topped mine with a mix of barley malt extract and lemon juice. 


  1. This look totally healthy and easy, i'll try it. Kudos!

    1. Cool! To make it healthier though I'd suggest using wholemeal flour :)

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  3. I've had vegan pancakes mastered for a while but I pretty much make them the same way every time... making them this way would be a great way to switch things up. Especially with the barley malt, which is an ingredient I've been familiar with for years but never actually tried. Thanks!

    1. Thanks for your comment. I'd love to try your mastered pancake recipe!

  4. I usually make mine multigrain so besides the usual - wheat flour, sugar, baking powder, salt, mylk - I add a TBS of cornmeal and oat bran. My egg replacer is flax gel and I put some coconut oil for moistness. I may add a little nutmeg and/or vanilla for flavour.

  5. This is one of my kids' favorite desserts. It looks easy to make.
    Thanks for sharing, Tomi.