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Plantain Pancakes

These fluffy plantain pancakes are a nutritious, gluten-free breakfast option that combines the natural sweetness of ripe plantains with delicious spices for a tropical delight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large ripe plantains Choose fully ripe yellow plantains for best flavor.
  • 2 large eggs Acts as a binding agent.
  • 2 tablespoons avocado oil Contributes healthy fats.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
  • 1/4 cup coconut flour Offers a light texture.
  • 1 teaspoon paleo baking powder Aids in leavening.
  • 1 teaspoon cinnamon Compliments the sweetness.
  • 1/4 teaspoon salt Enhances overall flavor.

Method
 

Preparation
  1. Preheat the frying pan over medium heat and grease with a little oil.
Cooking
  1. Blend the sliced plantains in a food processor or high-powered blender until you reach a chunky liquid consistency.
  2. Add the remaining pancake ingredients to the food processor and blend until the batter is smooth.
  3. Let the batter sit for 5 minutes to thicken.
  4. Scoop 1/4 cup of batter per pancake onto the preheated frying pan and place a lid over the pan.
  5. Cook on medium heat until bubbles form on the surface of the pancakes, then flip and cook until golden brown and cooked through.

Notes

For the best texture, use ripe yet firm plantains. Letting the batter sit is crucial for fluffiness, and adjusting the heat can prevent burning.