Description
Delicious and nutritious plantain pancakes made with ripe plantains, coconut flour, and eggs, a gluten-free and grain-free breakfast treat with a hint of sweetness.
Ingredients
Scale
Ripe Plantain Batter:
- 2 large ripe plantains, peeled
- 3 large eggs
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon vanilla extract
For Cooking:
- 2 tablespoons coconut oil or butter
Instructions
- Blend the Batter: Place plantains, eggs, coconut flour, baking powder, cinnamon, salt, and vanilla in a blender until smooth.
- Cook Pancakes: Heat skillet, pour batter, cook until bubbles form, flip, and cook until golden.
- Serve: Enjoy warm with favorite toppings.
Notes
- For a sweeter pancake, add 1–2 tablespoons of honey or maple syrup to the batter.
- Pancakes are naturally gluten-free, grain-free, with a soft texture from ripe plantains.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Caribbean, Latin American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 125 mg
