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Plantain Pancakes Recipe

Plantain Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Caribbean, Latin American
  • Diet: Vegetarian

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

  1. 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.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  3. 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.
  4. 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.
  5. 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.
  6. 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