Description
Delicious and healthy Plantain Pancakes made with ripe plantains, eggs, and your choice of flour. These tropical-inspired pancakes are naturally sweet, gluten-free when using almond or coconut flour, and perfect for a nourishing breakfast or brunch.
Ingredients
Scale
Wet Ingredients
- 2 ripe plantains, peeled and chopped
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Dry Ingredients
- 1/2 cup all-purpose flour (or almond flour for gluten-free option)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
For Cooking
- Butter or oil for cooking
Instructions
- Blend Wet Ingredients: In a blender or food processor, combine the peeled and chopped plantains, eggs, milk, vanilla extract, and cinnamon. Blend until the mixture is smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until combined to avoid overmixing, which can make pancakes tough.
- Heat the Pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking and to add flavor.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes on one side until bubbles form on the surface and edges look set. Flip carefully and cook the other side for another 2 to 3 minutes until golden brown and cooked through.
- Serve: Serve the warm pancakes topped with maple syrup, fresh fruit, or yogurt as desired for a delicious breakfast treat.
Notes
- Use very ripe plantains with black spots for the sweetest and most flavorful pancakes.
- For a dairy-free version, substitute plant-based milk and use oil instead of butter for cooking.
- Add a pinch of nutmeg for extra warm spice or try swapping almond flour with coconut flour for a different texture and taste.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5 g
- Sodium: 95 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg