Kabalagala #flourchallenge#
Kabalagala, original Uganda Pancakes, are commonly prepared for breakfast, lunch or dinner, and can also be taken as a snack too in most of our homes like we do cookies and biscuits.
These are good for vegetarians, diabetics and for those who are on a diet process too.
Note: Original Kabalagala are made without the rising agent and sugar.....but a little sugar (2-3 tspn) using this recipe can be added for those with a sweet tooth. Baking soda is added if you want them a little crunchy or chewy.
You can double the ingredients.
Kabalagala #flourchallenge#
Kabalagala, original Uganda Pancakes, are commonly prepared for breakfast, lunch or dinner, and can also be taken as a snack too in most of our homes like we do cookies and biscuits.
These are good for vegetarians, diabetics and for those who are on a diet process too.
Note: Original Kabalagala are made without the rising agent and sugar.....but a little sugar (2-3 tspn) using this recipe can be added for those with a sweet tooth. Baking soda is added if you want them a little crunchy or chewy.
You can double the ingredients.
Cooking Instructions
- 1
Wash and peel your bananas. Put them in a bowl, mash using a fork till you get a smooth puree. Add the baking soda, mix well using the fork. Add the salt and mix well too.
- 2
Start adding the flour to the mixture above, little by little as you knead.
- 3
Continue kneading and adding all the flour.
- 4
Knead well for around 10 minutes. Make a nice round ball and start rolling it out on a dusted surface to the desired thickness. I did a quarter an inch thickness but you can do upto 2 inches.
- 5
Using a cutter, cut out the shapes and place them on a dusted tray or surface. Collect the remaining dough from the cut out shapes and make a ball. Repeat the above until you are done with the dough.
- 6
Now put some oil in a wok (or a deep frying pan) and place on a medium heat. You will know the oil is ready when a small dough dropped in immediately floats up. Start dropping the pieces while monitoring the heat, it should be too hot for they will burn. Cook by keep turning them till you get a golden brown colour or a little bit darker as to your preference.
- 7
When they are ready, you can now remove them and continue with the rest of the pieces till you're done, while controlling the heat to medium.
- 8
Serve them when they have cooled down with a cup of tea, coffee, juice or a soft drink. Enjoy.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Use Up Your Ripe Bananas Butter-free Banana Scones Use Up Your Ripe Bananas Butter-free Banana Scones
Since I always have bananas in stock, they often get overripe. To rescue these bananas, I make these scones a lot. You can microwave them for 30 seconds in the morning for a yummy breakfast!You can use either olive oil or vegetable oil. Or, a half and half mixture will also do.Adjust the baking time as necessary. Try adding nuts, or substituting about 40 g of oatmeal for the cake flour!The key to perfect rising and cracking is to not knead the dough, and to use fresh baking powder. Recipe by Kaeha
-
THE Most Decadent Chocolate Cake I Make THE Most Decadent Chocolate Cake I Make
This three tiered cake is not for the faint hearted or those that never have a cheat day LOL
-
Banana Bread in Pancake Mix Banana Bread in Pancake Mix
I just want to share my own experiment of banana bread using pancake mix without sugar because bananas already sweet taste as well as the pancake mix and still taste better especially for those avoiding sugar and too much sweet.
-
Our Family Recipe for Chestnuts Simmered in Their Inner Skins Our Family Recipe for Chestnuts Simmered in Their Inner Skins
The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou -
My famous moist and sweet banana bread My famous moist and sweet banana bread
For a tip you can add other ingredient such as chocolate chips , coconut flakes, raisins , and nut if you are going to sell this banana bread add some preserving powder to your dry ingredients
-
Super moist banana bread Super moist banana bread
Love it warm for breakfast or toasted with a little butter soooooooooo yummy
-
Cranberry chocolate chip oatmeal cookies Cranberry chocolate chip oatmeal cookies
Saw someone on TV making these but this is the oatmeal cookie recipe I always use. Chopped pecans would be a good addition and you can add more chocolate chips for an extra rich cookie. I like to pull these from the oven when they are a little under done. I think they stay chewier. I used a 1/4 cup size scoop and made 30 cookies.
-
Buttermilk Corn Muffins Buttermilk Corn Muffins
Daughter No. 1 requested these for a Thanksgiving side so I thought I'd post this recipe today. Also goes great with soup and/or salad, stews, chili, BBQ, fried chicken...You can add 1/2 a cup of frozen corn and/or a couple of Tablespoons of chopped jalapeños if you like.Very lightly sweet, moist and yummy. Hope you enjoy. :)
-
Whole wheat honey zuccini bread (with huckleberries or bananas) Whole wheat honey zuccini bread (with huckleberries or bananas)
This bread is good and good for you. I use white wheat which I find to be much yummier then the normal wheat flour which is red wheat. Mix and match the additional fruit item or leave it out all together. I am a sugar skimper but know if it is not sweet enough only I will eat it. Therefore I add less sweet to start and then add more to taste after it is mixed.
-
Puerto Rican Traditional Sofrito Puerto Rican Traditional Sofrito
This comes from a Puerto Rican Tradition passed down for years. It can be used to cook almost everything. Rice, soups, stews. Great on all meats!!! You can make a little or just enough to last you a month by doubling or tripling the amount of all the ingredients.
-
Sour Cream Banana Muffins Sour Cream Banana Muffins
I adapted this recipe from a couple recipes that I found online. My twist is to add cinnamon and nutmeg to the batter for some warmth, and a little buckwheat flour to the batter for texture. These muffins are less airy and more dense, somewhere between a fluffy muffin and a bread pudding. They keep well in the refrigerator in an airtight container for several days.
-
Surprisingly Easy Chestnuts Simmered in Inner Skins Surprisingly Easy Chestnuts Simmered in Inner Skins
I received chestnuts, so I made this for the first time!The texture will be better if you remove the thick fibers really well!You can use brandy instead of rum! Recipe by CHICCHI14
More Recipes
Comments (6)