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

Scale

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

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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.