Fonio and Plantain Pancakes
A Gluten-Free Breakfast Surprise
Fonio and Plantain Pancakes | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
When I don’t eat certain foods—and the list that fits that description is pretty long, with mushrooms, shrimp, and olives topping the list—it’s because I don’t like them, not because my body rejects them. But you may have a different story.
Sometimes our bodies play tricks on us, and food that others consume with no ill effects wreaks havoc in us. Exhibit A: Gluten.
Since I’ve been called on to cook for friends and family members with celiac or gluten sensitivity, I’ve tried a range of gluten-free alternatives that successfully rival the wheat-based recipes they seek to replace. But there’s something appealing about a recipe that is inspired by the original, not bound by it in either taste or texture. Enter Fonio Pancakes.
Fonio is a relatively obscure African grain that is becoming more and more well known thanks in large measure to the efforts of Chef Pierre Thiam, who is a native of Senegal. He is one of fonio’s most prominent global advocates and imports the grain from Africa through his company, Yolélé Foods. He is also the author of “The Fonio Cookbook” published by Lake Isle Press. That’s where I found his recipe for Fonio and Plantain Pancakes; they are gluten-free, sugar-free, and dairy-free, and can be paired with Pierre’s recipe for hibiscus syrup (which does have sugar) that also sounded mighty good to me.
Though fonio can be ground into flour, this recipe uses cooked fonio combined with a ripe plantain, eggs, vanilla, and baking soda mixed into a smooth batter. The results aren’t as light and fluffy as traditional pancakes; they have a bit of a chewy, fritter-like texture I found really satisfying. The plantain adds a touch of sweetness that doesn’t overpower, and the slightly nutty taste of fonio comes through in a balanced way.
Making the pancakes was straightforward enough, but I had a little trouble getting the hibiscus syrup to thicken. I strained it and added about a half teaspoon of gelatin. Still watery. I mixed in a tablespoon of a cornstarch slurry. Didn’t do much. I put the syrup back on the heat for about five more minutes and that did the trick. The result was worth it; really yummy. I look forward to experimenting with it for other uses, including sauces and glazes.
One of the things I like so much about cooking is the opportunity for discovery. There are plenty of ways to encounter new foods or new takes on familiar ingredients, but I find the hands-on cooking experience especially rewarding. Kind of like going on a treasure hunt. It’s so rewarding when a recipe really pans out.
Hibiscus Syrup
Click here for printable recipe.
INGREDIENTS
2 cups water
1 cup sugar
¾ cup dried red hibiscus flowers
Makes about 2 cups
PREPARATION
In a pot, bring the water, sugar, and dried hibiscus to a boil over medium heat. Reduce the heat to low and simmer for 15 minutes, until liquid is syrupy.
Remove from the heat and let cool completely. Strain the syrup and discard the flowers. The syrup can be used immediately.
Fonio & Plantain Pancakes
Click here for printable recipe.
INGREDIENTS
1 large ripe plantain, peeled and cut into 1-inch chunks or grated
1 cup cooked fonio
4 large eggs
1 teaspoon vanilla extract
¼ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons coconut oil or unsalted butter, for cooking
Serves 4
PREPARATION
Combine the plantain, fonio, eggs, vanilla, baking soda, and salt in a bowl. Mix with a whisk or electric mixer until you have a smooth batter.
Melt a little of the oil in a small skillet over medium heat. When the pan is hot, working in batches, pour 1/3 cup batter into the pan per pancake. Cook until the bottom of the pancake is golden brown. Flip and cook the other side for 1 to 2 minutes, until the pancake is cooked through. Transfer to a warm plate. Cook the rest of the pancakes in the same manner, adding more oil to the pan as needed. Serve with hibiscus syrup or maple syrup, if you like.
Note: Fonio is available at select grocers including Whole Foods nationwide. You can order Yolélé Fonio through Yolele.com
Recipe from “The Fonio Cookbook: An Ancient Grain Rediscovered” by Pierre Thiam, Lake Isle Press, 2019
Fonio and Plantain Pancakes Recipe
from The Fonio Cookbook by Pierre Thiam, Lake Isle Press, 2019
“In The Fonio Cookbook, Pierre Thiam brings the culinary potential of this African grain to the table in an act of love and homage to the diverse cultural offerings of his Senegalese heritage.”
— CHEF MASSIMO BOTTURA
In this landmark cookbook, Chef Pierre Thiam, a native of Senegal, celebrates fonio, an ancient "miracle grain" of his childhood that he believes could change the world. Grown for centuries in Africa, fonio is not only nutritious and gluten-free, but also as easy to cook as rice and quinoa. The Fonio Cookbook is full of simple recipes for the home cook, with both traditional West African dishes such as Chicken Yassa, Spicy Kelewele Fried Chicken, or Jollof Fonio and modern creations like Tamarind Roasted Chicken with Fonio and Roasted Cauliflower Pilaf and Fonio Seafood Paella.
Among the recipes, you'll find a rich cultural history of fonio that Thiam recounts in fascinating detail. The Fonio Cookbook also takes the reader on a journey to Senegal's fonio-growing region, with evocative photos and stories from harvest season detailing the grain's ease of growth and highlighting the people who transform fonio from crop to edible grain.
Also from this book:
Beet and Fonio Salad With Spicy Pickled Carrots
Chicken Yassa
Chocolate and Coconut Pudding with Raspberries
Creamy Fonio Cereal with Blueberries, Pomegranate, and Brown Butter
Fonio & Roasted Cauliflower Pilaf
Jollof Fonio
Nokos
Seafood and Okra Stew
Spicy Kelewele Fried Chicken
Spring Vegetable Fonio Pilaf