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
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 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.
