DodoKara - the wrap and pancake
Recipe Category: Snacks; Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3
A healthier alternative to the white flour tortilla wrap. This is made with plantains and bean flour. Re-inventing the Dodo and Akara pairing
  • 1 overripe plantain
  • ¼ beans flour
  • 1 heaped tablespoon of coconut oil - substitute with any oil you wish
  • Salt
  • Dry Pepper
  • 1 egg
  1. Peel the plantains, cube and add to your blender. Followed by the egg, coconut oil, water to blend, about ⅓cup of water. Season with salt and dry pepper if you wish. I would recommend the salt though, the dry pepper is just for extra kick
  2. Puree till smooth
  3. Now, you should have your slightly watery batter. Use the bean flour to thicken it slightly.
  4. For the Pancake, you are looking for roughly about the consistency of pancake batter. Heat up the pan with a little oil, and when hot, spoon over the batter, and move the frying pan around, depending on how large you want the pancake. Flip it over and allow the other side to cook..
  5. For the wrap, you need to further dilute it water, and it should be much lighter than that of pancake batter. If your first one doesn't turn out like a wrap, don't fret, your mixture is too thick. Add a little more water, heat up the pan again with a little oil, scoop the batter on, and move the frying pan around to spread it round the entire circumference of the pan. As it cooks, you will see it very light around the edges, and no patchwork will develop on the surface (as it would a pancake), because the batter is sufficiently watery
  6. and those are your two options for DodoKara. The Wrap or The Pancake
  7. For the wrap, choose any filling you wish. I took it a step further by using cubes of dodo, a simple salad and drizzled on some dressing
Make sure you watch your beans flour closely. Too thick, just dilute, too watery, just thicken with a little extra flour. This recipe is still in its testing phases, so you as the cook, can play with the proportions as you wish
Recipe by Dooney's Kitchen at