If you’re looking for a delightful twist on your breakfast routine, this Plantain Pancakes Recipe is going to become your new favorite. These pancakes are wonderfully fluffy and naturally sweet, thanks to ripe plantains, and bring a lovely tropical vibe to your plate. The blend of coconut flour and milk adds a subtle richness while keeping the texture light and tender. Whether you’re making breakfast for yourself or sharing with loved ones, these pancakes balance comfort and uniqueness in every bite.
Ingredients You’ll Need
The magic of this Plantain Pancakes Recipe lies in its simplicity and the harmony of each ingredient. Every component is carefully chosen to enhance flavor, texture, and a golden color that’s so inviting.
- Ripe plantains: The star of the dish, they bring natural sweetness and a soft, creamy texture when blended.
- Eggs: Provide structure and help bind the batter for perfect pancakes.
- Coconut flour: Adds gentle nuttiness and keeps the batter light but sturdy.
- Coconut milk: Contributes moisture and subtle tropical flavor, making every bite rich yet tender.
- Vanilla extract: A hint of warm sweetness that rounds out the flavor beautifully.
- Baking powder: Gives the batter its fluffiness and lift so your pancakes aren’t dense.
- Cinnamon: Offers a warm spice note that complements the plantain’s sweetness perfectly.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- Coconut oil or butter: For cooking, adding a golden crust and rich aroma as the pancakes cook.
How to Make Plantain Pancakes Recipe
Step 1: Blend the Batter
Start by peeling your ripe plantains and adding them to a blender along with eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and salt. Blend everything until you get a smooth, lump-free batter that promises fluffy, flavorful pancakes.
Step 2: Heat Your Skillet
Place a non-stick skillet or griddle over medium heat and melt a little coconut oil or butter to coat the surface evenly. This ensures your pancakes develop that irresistible golden-brown crust without sticking.
Step 3: Pour and Shape
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a nice, even circle, making sure the thickness stays consistent to cook evenly.
Step 4: Cook the Pancakes
Cook each pancake for 2 to 3 minutes until the edges look set and bubbles start popping on the surface. This is your cue to flip them. Cook for an additional 1 to 2 minutes on the other side until each pancake is beautifully golden and cooked through.
Step 5: Repeat with Remaining Batter
Keep adding more coconut oil or butter to the skillet as needed and repeat the pouring and cooking steps until all your batter is transformed into a stack of delightful plantain pancakes.
Step 6: Serve Warm
Serve these gorgeous pancakes warm, straight from the skillet, with your favorite toppings to make the moment extra special.
How to Serve Plantain Pancakes Recipe
Garnishes
Adding vibrant garnishes can take your Plantain Pancakes Recipe to new heights. Fresh berries or sliced tropical fruits like mango or kiwi bring brightness and contrast, while a dusting of powdered sugar or a drizzle of maple syrup adds just the right touch of sweetness.
Side Dishes
Consider pairing these pancakes with a side of crispy bacon, sautéed greens, or even a dollop of yogurt to balance the sweetness with some savory or creamy elements. The versatility of this pancake makes it suitable for any type of accompaniment.
Creative Ways to Present
For a fun twist, try stacking your pancakes with layers of nut butter or cream cheese in between. You can even use them as a base for a brunch parfait stack by layering them with fruit and granola, turning your breakfast into a visually stunning and scrumptious creation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Plantain Pancakes Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making it easy to enjoy this tropical treat again without much effort.
Freezing
For longer storage, freeze fully cooled pancakes by placing parchment paper between each one in a sealed freezer bag. They can keep well in the freezer for up to 2 months. This way, you can quickly thaw and enjoy a homemade pancake any day you crave it.
Reheating
Reheat your stored plantain pancakes gently in a skillet over low heat or in a toaster oven to revive their crisp edges and soft centers. Avoid microwaving if possible, as it can sometimes make them less tender and a bit rubbery.
FAQs
Can I use unripe plantains for this recipe?
Unripe plantains are much starchier and less sweet, which will affect the flavor and texture of your pancakes. For the best results in this Plantain Pancakes Recipe, use ripe plantains to ensure natural sweetness and softness.
Is coconut flour necessary or can I substitute it?
Coconut flour adds a great flavor and helps keep the batter light yet sturdy. If you don’t have it, you can experiment with almond flour or oat flour, but expect some changes in texture and flavor.
Can I make these pancakes vegan?
Yes! You can replace eggs with flax or chia egg substitutes and use plant-based milk to maintain the coconut flavor. However, texture might slightly vary from the original recipe.
Do these pancakes freeze well?
Absolutely! Plantain pancakes freeze beautifully and reheat quickly, making them a convenient, make-ahead breakfast option.
What toppings do you recommend?
Classic maple syrup, fresh fruit, nut butters, or even a tropical fruit compote all complement the flavors of this Plantain Pancakes Recipe wonderfully, offering lots of options to suit your taste preferences.
Final Thoughts
This Plantain Pancakes Recipe is a wonderful way to transform simple ingredients into a deliciously unique breakfast that feels both comforting and a bit adventurous. I hope you whip up a batch soon and experience the joy of these naturally sweet, fluffy pancakes that bring a little sunshine to your morning.
Print
Plantain Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
Delicious and naturally sweet plantain pancakes made with ripe plantains, eggs, and coconut flour. Perfect for a gluten-free breakfast option that is fluffy, flavorful, and easy to prepare using a stovetop skillet.
Ingredients
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 ripe plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and salt. Blend until the mixture is smooth and well combined, forming a consistent pancake batter.
- Heat the skillet: Place a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to lightly coat the surface, ensuring the pancakes do not stick.
- Pour batter: Pour about 1/4 cup of the prepared batter onto the heated skillet for each pancake, gently spreading it into a circular shape for even cooking.
- Cook the first side: Let the pancake cook for 2-3 minutes, or until the edges begin to set and bubbles appear on the surface, indicating it’s ready to flip.
- Flip and cook the other side: Carefully turn the pancake over and cook for an additional 1-2 minutes until it turns golden brown and is cooked through.
- Repeat and serve: Continue cooking the remaining batter, adding more coconut oil or butter as needed between batches. Serve the pancakes warm with toppings such as fresh fruit, maple syrup, or nut butter for a delicious breakfast.
Notes
- Use ripe plantains with blackened skins for the sweetest flavor and best texture.
- Adjust the thickness of the batter by adding more coconut milk if it’s too thick.
- Ensure the skillet is properly heated before adding batter to get a nice golden crust.
- These pancakes are naturally gluten-free and dairy-free if plant-based milk and coconut oil are used.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat on a skillet for best results.
