Description
Delicious and naturally sweet plantain pancakes made with ripe plantains, coconut flour, and coconut milk. These gluten-free pancakes are perfect for a quick breakfast or brunch and can be topped with fresh fruit, maple syrup, or nut butter for added flavor.
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
- Blend Ingredients: In a blender or food processor, combine the peeled plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and salt. Blend until the mixture is smooth and well combined, forming a pancake batter.
- Heat Skillet: Place a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the cooking surface evenly.
- Pour Batter: Pour about 1/4 cup of the prepared pancake batter onto the heated skillet for each pancake. Spread it slightly to form a round pancake shape.
- Cook First Side: Allow the pancakes to cook for 2-3 minutes, or until the edges start to set and bubbles form on the surface, indicating the bottom is golden and ready to flip.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through completely.
- Repeat Cooking: Continue cooking with the remaining batter, adding more coconut oil or butter to the skillet as needed to prevent sticking.
- Serve Warm: Serve the plantain pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter for a delightful meal.
Notes
- These pancakes are naturally gluten-free and can be made dairy-free by using plant-based milk and vegan butter.
- Make sure the plantains are ripe for natural sweetness and easier blending.
- If the batter is too thick, add a little more milk to achieve desired consistency.
- Cooking over medium heat prevents burning and allows pancakes to cook evenly.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for longer storage.
