Description
Delicious and naturally sweet plantain pancakes made with ripe plantains, eggs, and warm spices. These pancakes are perfect for a gluten-free, dairy-free, and vegetarian breakfast option that’s easy to prepare and cook on the stovetop. Serve warm with maple syrup, fresh fruit, or yogurt for a wholesome start to your day.
Ingredients
Scale
Main Ingredients
- 2 ripe plantains (yellow with black spots)
- 2 large eggs
- ¼ cup milk (dairy or non-dairy, such as almond, oat, or coconut)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose or oat flour (optional, for thicker pancakes)
- Butter or oil for cooking
Instructions
- Prepare the Plantains: Peel the ripe plantains and cut them into chunks to make blending easier and smoother.
- Blend the Batter: Place plantain chunks, eggs, milk, vanilla extract, cinnamon, baking powder, and salt in a blender or food processor. Blend until the mixture is smooth. If the batter seems too thin, add the flour and blend again until fully incorporated.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
- Flip and Finish Cooking: Flip each pancake carefully and cook for another 1 to 2 minutes until the pancakes are golden brown and cooked through.
- Serve: Repeat with remaining batter. Serve the pancakes warm topped with maple syrup, fresh fruit, or a dollop of yogurt as desired.
Notes
- For a dairy-free version, substitute regular milk with almond, oat, or coconut milk.
- Omit the flour for thinner, crepe-like pancakes.
- Overripe plantains with more black spots are best for natural sweetness and flavor.
