The recipe below is based on the Cadiz speciality of shrimp pancakes, but made with bananas instead of shrimps.
100 g chickpea flour
100 g plain flour
1 teaspoon of finely chopped fresh ginger
1 teaspoon of ground cinnamon
water (about 300 ml)
oil for frying
- Mix the flours. Mash the bananas and stir in the ginger and cinnamon. Add the water to the flour, and beat to make a loose batter, then add the banana, ginger and cinnamon.
- Heat plenty of oil in a non-stick frying pan, add large spoonfuls of batter to it, fry for about 30 seconds, turn over and fry for another 30 seconds or so before removing from the oil.