Kabalagala (Ugandan Banana Pancakes)
8 cups of cassava flour mixed with gluten-free flour (Bob’s Red Mill GF 1-to-1 flour is best)
8 fl. oz. vegetable oil
1:6 (ratio cups flour to bananas) – several very ripe bananas (if big bananas 1-2 for each cup of flour each cup)
In a bowl start by mashing the very ripe/overripe bananas, add flour, little by little until you get a firm non-sticky dough that you can easily roll.
When you ready to roll the dough lightly put powder on the rolling board and start rolling the dough to thickens you like.
Cut the dough into round shapes.
Heat oil in a deep pan over medium heat. Deep fry pancakes in the heated vegetable oil for 2 -3 minutes. Slowly keep turning the pancakes until they are light brown.
Recipe provided by Henry Kisitu