Description
Deliciously fluffy and naturally sweet Plantain Pancakes made with ripe plantains, eggs, and coconut flour. These gluten-free pancakes are perfect for a nutritious breakfast or brunch, offering a tropical twist with hints of vanilla and cinnamon. Cooked on the stovetop in coconut oil or butter, they pair wonderfully with fresh fruit, maple syrup, or nut butter.
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 salt. Blend the mixture until it becomes smooth and well combined, ensuring there are no lumps.
- Heat cooking surface: Place a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to lightly coat the surface, preventing the pancakes from sticking and enhancing flavor.
- Pour batter: Using a 1/4 cup measure, pour the pancake batter onto the heated skillet. Spread it slightly with the back of the cup or spoon to form a round pancake shape.
- Cook first side: Let the pancakes cook for 2 to 3 minutes until the edges start to set and bubbles appear on the surface, indicating the pancake is ready to flip.
- Flip and cook second side: Carefully flip each pancake over and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Repeat and serve: Continue cooking the remaining batter, adding more coconut oil or butter as needed. Serve the warm pancakes topped with fresh fruit, maple syrup, or your favorite nut butter for an added delicious touch.
Notes
- Use ripe plantains that are yellow with some black spots for natural sweetness and softer texture.
- If you prefer a thinner batter, add a splash more coconut milk to reach desired consistency.
- The pancakes freeze well; reheat in a toaster or skillet for a quick breakfast.
- To make vegan, substitute eggs with flax eggs or a commercial egg replacer.
- Adjust cinnamon according to taste or substitute with nutmeg for a different spice profile.
