Description
Delicious Kabalagala Banana Pancakes are an egg-free, dairy-free vegan cassava flour pancake made in Uganda using small, ripe bananas.
Ingredients
Units
Scale
- 2 cups ripe sweet bananas
- 4 cups cassava flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 3 cups oil for frying
Instructions
Cue Up The Episode!
Make sure to listen to Sophie Musoki on The Storied Recipe Podcast, with Sophie Musoki of A Kitchen in Uganda while you make her Kabalagala: Vegan Cassava Flour Pancakes from Uganda recipe!
Make The Recipe
- Peel the ripe bananas and place in a bowl. Mash them till almost smooth.
- Add sugar and baking soda and mix well.
- Add cassava flour to the mashed bananas gradually until a non-sticky soft dough forms. Let the dough rest for 10 minutes.
- Place a clean plastic/cling film on a flat surface. Using your hands, spread the dough out to about a centimeter in thickness.
- Using a round-shaped cookie cutter or a glass, cut out the pancakes. Repeat the process till all the dough is used up.
- Heat oil on medium heat. Fry pancakes until golden brown and fragrant.
- Serve warm.
Notes
- Variation: You can substitute sweet bananas with regular ripe bananas.
- Traditionally, kabalagala do not have sugar and baking soda. They are added to soften the texture of the pancakes.
- Note: Not all the 4 cups of flour will be used up. As long as the dough is not sticking to your hands and the mixing bowl, it is perfect. Kabalagala can also be fried in red palm oil.
- Make sure to listen to Sophie Musoki on The Storied Recipe Podcast, with Sophie Musoki of A Kitchen in Uganda while you make her Kabalagala: Vegan Cassava Flour Pancakes from Uganda recipe!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: African, Ugandan
Nutrition
- Calories: 1.955
- Sugar: 19
- Sodium: 144
- Fat: 164
- Saturated Fat: 25
- Carbohydrates: 121
- Fiber: 4
- Protein: 4