Description
Delicious and wholesome plantain pancakes made with ripe plantains, eggs, and coconut flour. These gluten-free pancakes are easy to prepare and perfect for a nutritious breakfast, offering natural sweetness and a hint of cinnamon.
Ingredients
Scale
Main Ingredients
- 2 ripe plantains, peeled
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup coconut milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
- Coconut oil or butter for cooking
Instructions
- Prepare the Batter: In a blender or food processor, combine the peeled plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Blend until the mixture is smooth and fully combined to create a uniform batter.
- Heat the Skillet: Place a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to lightly coat the cooking surface and prevent sticking.
- Pour the Batter: Pour approximately 1/4 cup of the batter onto the skillet for each pancake, gently spreading it into a circle to ensure even cooking and shape.
- Cook First Side: Let the pancake cook for 2-3 minutes, or until the edges appear set and bubbles start to form on the surface, indicating it’s ready to flip.
- Flip and Cook Second Side: Carefully flip the pancake and cook for an additional 1-2 minutes, until the pancake is golden brown and cooked thoroughly inside.
- Repeat Cooking: Continue cooking the remaining batter in batches, adding more coconut oil or butter to the skillet as needed to keep the pancakes from sticking.
- Serve: Serve the pancakes warm, topped with fresh fruit, maple syrup, nut butter, or other favorite toppings for added flavor and texture.
Notes
- Use fully ripe plantains for natural sweetness; green plantains will result in a different taste and texture.
- You can substitute coconut milk with any other milk of your choice, such as almond or dairy milk.
- Adjust the heat as necessary to avoid burning the pancakes while making sure they cook through.
- For a vegan version, substitute eggs with flax or chia seeds mixed with water, but this may alter texture.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat in a skillet or toaster.
