If you’re craving something uniquely delightful for breakfast or brunch, the Plantain Pancakes Recipe is your new best friend in the kitchen. Imagine fluffy, naturally sweet pancakes made from ripe plantains that bring a lovely tropical flair, perfectly balanced with warm cinnamon and a hint of vanilla. These pancakes are simple, nourishing, and come together quickly, making them ideal for busy mornings or lazy weekends when you want a comforting yet wholesome start to your day.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—this Plantain Pancakes Recipe keeps things refreshingly simple. Each component plays an important role: ripe plantains bring sweetness and moisture, coconut flour adds texture and a subtle nuttiness, while cinnamon and vanilla create inviting layers of flavor.
- Ripe plantains: Using ripe ones ensures natural sweetness and a tender pancake texture.
- Eggs: They bind the batter and add richness for that perfect fluffy bite.
- Coconut flour: This flour lends a light, slightly absorbent quality that keeps the pancakes from being too wet.
- Coconut milk: Adds creaminess and enhances the tropical notes; any milk of your choice works fine here.
- Vanilla extract: Infuses the batter with warm, aromatic sweetness.
- Baking powder: Helps the pancakes rise and keeps them light.
- Cinnamon: Adds a cozy spice that complements the plantain beautifully.
- Pinch of salt: Balances the flavors and intensifies sweetness.
- Coconut oil or butter for cooking: Prevents sticking and adds a subtle richness when frying.
How to Make Plantain Pancakes Recipe
Step 1: Prepare the Batter
Start by peeling your ripe plantains and chopping them into manageable pieces. Toss the plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and a pinch of salt into a blender or food processor. Blend everything until the mixture is completely smooth and well combined. This step is key to ensuring your pancakes have that beautiful, even texture.
Step 2: Heat the Cooking Surface
Place a non-stick skillet or griddle on medium heat, then add a small amount of coconut oil or butter to coat the surface lightly. This not only prevents sticking but also adds an extra layer of flavor that’s perfectly in tune with the tropical vibe.
Step 3: Cook the Pancakes
Pour about 1/4 cup of batter onto the warm skillet for each pancake and gently spread it into a circle to your preferred size. Cook them for 2 to 3 minutes until you notice the edges setting and bubbles forming on top—signs they’re ready to flip. Carefully turn them over and cook for another 1 to 2 minutes until golden and cooked through inside.
Step 4: Repeat and Serve
Continue making pancakes with the remaining batter, adding coconut oil or butter between batches as needed to keep them from sticking and to maintain that light, crispy edge. Serve your Plantain Pancakes Recipe warm with your favorite toppings and enjoy every bite.
How to Serve Plantain Pancakes Recipe
Garnishes
These pancakes shine brightest with fresh, vibrant toppings. Think sliced bananas, juicy berries, or even a sprinkle of toasted coconut flakes to enhance their tropical charm. A drizzle of maple syrup or a swipe of nut butter offers a luscious finish that perfectly complements the plantain’s natural sweetness.
Side Dishes
To round out your meal, pair these pancakes with crispy turkey bacon, scrambled eggs, or a colorful fruit salad. The subtle sweetness of the pancakes balances savory sides beautifully, turning your breakfast into a well-rounded, satisfying feast.
Creative Ways to Present
For something a bit different, try stacking your plantain pancakes with layers of Greek yogurt and fresh fruit between each pancake. Or sprinkle some chopped nuts or dark chocolate chips right on the batter before flipping for an extra surprise. Presentation can turn these simple pancakes into a show-stopping centerpiece on your breakfast table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which is always a sign these pancakes were a hit—store them in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and ready for a quick breakfast or snack the next day.
Freezing
Plantain pancakes freeze wonderfully. Let them cool completely, then layer them between sheets of parchment paper in a freezer-safe bag or container. They’ll keep their flavor and texture for up to one month, making them an excellent meal prep option.
Reheating
When you’re ready to enjoy your stored pancakes, reheat them gently in a toaster or a non-stick skillet over low heat. This method keeps the outside crispy while warming the inside evenly. Avoid the microwave if you want to preserve that delightful texture.
FAQs
Can I use green plantains instead of ripe ones?
Green plantains are much starchier and less sweet, so they won’t provide the same natural sweetness or soft texture crucial for this Plantain Pancakes Recipe. Ripe plantains are essential for achieving that perfect flavor and tenderness.
Is coconut flour necessary, or can I substitute it?
Coconut flour is ideal here because it absorbs moisture and adds subtle flavor. You could try almond flour or oat flour, but this might change the texture and cooking time slightly. Experiment with small batches to find your preferred version.
Can I make these pancakes vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk to keep it dairy-free. This keeps the Plantain Pancakes Recipe just as delicious and friendly for a vegan lifestyle.
How do I know when the pancakes are cooked through?
Look for bubbles forming on top and edges that look set and slightly firm before flipping. After flipping, cook until golden brown on the other side. The texture should be tender but not wet inside when sliced.
Can I add other flavors or mix-ins?
Absolutely! Feel free to fold in chopped nuts, shredded coconut, or even a handful of dark chocolate chips into the batter for added texture and fun flavor twists. Just be careful not to overload the batter to maintain the right consistency.
Final Thoughts
You really can’t go wrong with this Plantain Pancakes Recipe. It’s a wonderful blend of sweet, spicy, and comforting notes that feels both exotic and familiar at the same time. Perfect for sharing with family or friends, these pancakes remind us how simple ingredients can transform into something truly special. Give them a try—you might just find your new favorite breakfast treat.
Print
Plantain Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (about 8 pancakes)
- Category: Breakfast
- Method: Frying
- Cuisine: Caribbean-inspired
- Diet: Gluten Free
Description
These Plantain Pancakes are a delicious and healthy breakfast option made with ripe plantains, coconut flour, and coconut milk. They are naturally gluten-free and dairy-free, offering a sweet and fluffy texture with a hint of cinnamon and vanilla. Perfect for a quick and wholesome start to your day, these pancakes can be easily customized with your favorite toppings.
Ingredients
Dry Ingredients
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 2 ripe plantains, peeled
- 2 eggs
- 1/4 cup coconut milk (or any milk of choice)
- 1 teaspoon vanilla extract
For Cooking
- 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 until the mixture is smooth and fully combined into a pancake batter.
- Heat the skillet: Place a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the cooking surface evenly.
- Pour the batter: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Gently spread the batter into a circle shape if needed for even cooking.
- Cook the first side: Let the pancakes cook for 2-3 minutes, or until you see the edges becoming set and bubbles forming on the surface, indicating readiness to flip.
- Flip and cook the other side: Carefully flip the pancakes and cook for an additional 1-2 minutes, until they turn golden brown and are cooked through.
- Repeat and serve: Continue cooking the remaining batter in batches, adding more coconut oil or butter as needed. Serve the pancakes warm topped with your favorites such as fresh fruit, maple syrup, or nut butter.
Notes
- For a vegan version, substitute eggs with flax eggs or chia eggs, though texture may vary.
- Use ripe plantains for natural sweetness and best flavor.
- Adjust the thickness of the batter by adding more coconut milk if too thick.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- These pancakes are best enjoyed fresh but can be refrigerated and reheated gently.
