A breakfast spin on the popular Ethiopian Wot-style dish; basically, sourdough pancakes with peanut-banana sauce. Plus, you eat them with your hands, so how can you go wrong with that?
Heat oil in saucepan over medium-high heat. Add diced plantains and stir continuously until the plantains are softened. Lower heat to medium and add peanut butter. Continue to stir until peanut butter is incorporated, then add sugar and chai masala* (or spice blend). If the mix is too thick, add milk. (It should be a little, but not much, stiffer than mashed potatoes, though feel free to experiment to your liking.) Once the sugar and spices (and milk, if using) are incorporated, take off the heat and mix in the banana slices.
Serve with the injera, which can reheated or prepared at the same time as the sauce. (Injera making is sort of complicated, so it's outside the scope of this recipe. Feel free to replace with your favorite sourdough pancakes.)
*Chai masala is a spice mix sold in Indian groceries which has cinnamon, cardamom, dried ginger and other spices. Feel free to use a different spice blend, such as pumpkin pie spice; even just plain cinnamon goes well in this.
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 682 | ||
Calories from Fat: 247 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 10.7g | 53 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 75.8mg | 23 % | |
Sodium 565mg | 19 % | |
Potassium 925.4mg | 24 % | |
Total Carbohydrate 105.1g | 31 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 100.6g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 682
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