Akara Pancakes
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A healthier twist on the traditional Nigerian akara, these pancakes incorporate vegetables and are cooked with minimal oil, offering a nutritious and delicious breakfast option.
00:30:00 total
Serves 4
medium
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Ingredients
- peeled beans - 2 cups (soaked in water for at least 30 minutes)
- onion bulb - 1
- fresh pepper (atarodo) - 3
- garlic cloves - 2
- egg - 1
- knorr seasoning cubes - 2
- bell peppers - watch the video to see (mixed colors)
- carrots - watch the video to see
- salt - watch the video to see (to taste)
- cooking oil - watch the video to see (for sautéing and light pan-frying)
Instructions
- Prepare the Vegetables: Sauté or stir-fry the onions, bell peppers, fresh pepper, and carrots with a seasoning cube and a sprinkle of salt until slightly soft.
- Blend the Beans Mixture: In a blender, combine soaked beans, onion, garlic, scotch bonnet pepper, and half of the sautéed vegetables with a little water. Blend until smooth.
- Add Egg and Seasonings: Crack an egg into the blender, add another seasoning cube and a sprinkle of salt, then blend again to incorporate air and achieve a fluffy texture.
- Cook the Pancakes: Heat a pan with a little oil, pour in the batter to form pancakes, and top with some of the remaining vegetables. Cover and cook on low heat for 3-4 minutes on each side until browned and cooked through.
- Serve: Serve the akara pancakes hot, optionally with a side of nutritious custard topped with fruits and nuts for a complete breakfast.
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