Preparation

This recipe exists in the delicious space between sweet and savory, where caramelized plantains bring their natural sugar to meet the warm, complex heat of berbere. The result is a breakfast that feels celebratory without being fussy—perfect for weekend mornings when you want something special but don't want to sacrifice sleep to the kitchen gods.

Preparation

1. Peel the plantains and mash them thoroughly in a large bowl until mostly smooth with just a few small chunks remaining.
2. Add the chickpea flour, berbere spice, baking powder, and salt to the mashed plantains. Mix well. Add water one tablespoon at a time until you have a thick batter that holds together but is still scoopable.
3. In a small bowl, combine the coconut yogurt with lime juice and a pinch of salt. Set aside.
4. Heat coconut oil in a large skillet over medium heat. Once shimmering, scoop about 1/4 cup of batter per cake into the pan, flattening slightly with the back of your spoon. Don't overcrowd—work in batches.
5. Cook for 3-4 minutes per side until golden brown and crispy at the edges. The cakes should be firm enough to flip without breaking apart.
6. Transfer cooked cakes to a paper towel-lined plate while you finish the remaining batter.
7. Serve the plantain cakes warm, topped with a generous dollop of lime coconut yogurt, fresh cilantro and mint, a drizzle of honey, and lime wedges on the side.

Cook's Notes

The plantains must be very ripe for this recipe—we're talking completely black peels. This ensures maximum sweetness to balance the berbere's heat. If your berbere is particularly mild, add a pinch of cayenne. These cakes are also excellent at room temperature, making them ideal for meal prep.