Name: Plantain Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Caribbean
Ingredients: 2 ripe plantains (yellow with black spots); 2 large eggs; ¼ cup milk (dairy or non-dairy); 1 teaspoon vanilla extract; ½ teaspoon baking powder; ½ teaspoon cinnamon; ¼ teaspoon salt; 2 tablespoons all-purpose or oat flour (optional, for thicker pancakes); Butter or oil for cooking

Description

These delicious Plantain Pancakes are a naturally sweet and gluten-free breakfast option inspired by Caribbean and Latin American cuisine. Made from ripe plantains blended with eggs, milk, and warm spices, they create fluffy pancakes perfect for a healthy morning treat. Whether you choose dairy or non-dairy milk, these pancakes are easy to prepare on the stovetop and serve wonderfully with maple syrup, fresh fruit, or yogurt.

Ingredients

Scale

Main Ingredients

2 ripe plantains (yellow with black spots)
2 large eggs
¼ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract

Spices and Leavening

½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt

Optional

2 tablespoons all-purpose or oat flour (optional, for thicker pancakes)
Butter or oil for cooking

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Instructions

Prepare the Plantains: Peel the ripe plantains and cut them into chunks for easier blending.
Blend the Batter: Place the plantain chunks, eggs, milk, vanilla extract, cinnamon, baking powder, and salt into a blender or food processor. Blend until the mixture becomes smooth and uniform. If the batter appears too thin, add the flour and blend again until well incorporated.
Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
Cook the Pancakes: Pour about ¼ cup of batter onto the skillet per pancake. Cook for 2–3 minutes until you see bubbles forming on the surface and the edges look set.
Flip and Finish Cooking: Carefully flip the pancake and cook for an additional 1–2 minutes until it is golden brown and cooked through.
Repeat: Continue cooking the remaining batter in the same way, adjusting heat if necessary to avoid burning.
Serve: Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or a dollop of yogurt.

Notes

For a dairy-free version, substitute the milk with almond, oat, or coconut milk.
Omitting the flour creates thinner, more crepe-like pancakes.
Using overripe plantains (with more black spots) ensures natural sweetness and better flavor.