These absolutely tasty snacks are popular among so many in Uganda. They are gluten-free, vegan and, in this recipe, sugar-free because bananas, sweet potatoes and pumpkins have got their own natural sweetness. These were made using the Jollity gluten-free sweet potato and pumpkin flour blend.
Recipe (makes about 20 3” pancakes)
10 small bananas (or 5 large ones)
3 1/2 cups Jollity gluten-free sweet potato and pumpkin flour.
1/2 teaspoon baking soda (optional, but they come out softer and less chewy)
Oil for frying ( about 2 cups)
Peel and mash the bananas in a bowl till they form a soft paste. (If you are using baking soda, add it into the bananas and mix till it bulks up). Add half the flour and mix till combined then add the rest. Mix till it forms a dough ball and is no longer sticking to your hands.
Roll out till about 1/2” thick and cut out 3” circles or into any shape you like.
Pour some vegetable oil into a wok or pan and place on low heat. You will know the oil is ready to fry when a tiny dough ball dropped into it rises to the top.
Put in a few pancakes and fry for about 3-5 minutes then flip them over and fry for another 3-5 minutes. They should turn out a dark brown.
Serve while still warm and enjoy with your coffee or tea.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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