Plantain Pancakes
These plantain pancakes are a paleo-friendly, gluten-free, and sugar-free breakfast option. They are fluffy and nutritious and made with ripe plantains, eggs, and a hint of coconut flour. Topped with berries and maple syrup, these pancakes showcase the versatility of plantains, often underestimated in the US. Plantains, with their starchier texture, add moisture to baked goods and act as a binding agent. Cost-effective and high in fiber, plantains are perfect for various recipes, including these pancakes, which are loved by my family. They adhere to paleo guidelines, cater to gluten and dairy-free preferences, and contain no added sugars.
Recipe
Serves: 8 pancakes
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Diet: Dairy-free, gluten-free, (can be vegan)
Ingredients:
ripe plantains (1-2 depending on size)
2 eggs (or flax eggs for vegan)
1 tbsp avocado oil
1/2 tsp vanilla extract
1 tbsp coconut flour
1 tsp baking powder
1/2 tsp cinnamon
pinch of salt
Directions:
Preheat a frying pan over medium heat and lightly grease it with a small amount of oil, such as coconut oil.
Place the sliced plantains in a food processor or high-powered blender and blend until you achieve a chunky liquid consistency.
Add the remaining pancake ingredients to the food processor and blend until the batter is smooth.
Allow the batter to rest for 5 minutes to thicken.
Using a ¼ cup measuring cup, scoop batter onto the preheated frying pan. Place a lid over the pan to aid in the fluffing up of the pancakes and ensure even cooking.
Cook the pancakes on medium heat until bubbles begin to form. Once this occurs, flip the pancakes and continue cooking until they are done.
Shona’s Cooking Essentials for this Recipe
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