Description
Fluffy, naturally sweet pancakes made with ripe plantains—perfect for a gluten-free and refined sugar-free breakfast or snack.
Ingredients
Scale
- 2 ripe plantains, peeled
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 tsp baking powder
- 1/4 tsp cinnamon (optional)
- Pinch of salt
- 1 tsp vanilla extract
- Butter or coconut oil for cooking
Instructions
- 1. In a blender or food processor, combine plantains, eggs, milk, baking powder, cinnamon, salt, and vanilla extract. Blend until smooth.
- 2. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- 3. Pour about 1/4 cup of batter per pancake onto the skillet.
- 4. Cook for 2–3 minutes until bubbles form and the edges look set, then flip and cook another 1–2 minutes until golden.
- 5. Repeat with remaining batter, adding more oil as needed.
- 6. Serve warm with honey, maple syrup, or fresh fruit.
Notes
- The riper the plantains, the sweeter the pancakes will be.
- For a protein boost, add 1 tbsp peanut butter or almond butter to the batter.
- These pancakes are naturally gluten-free.
- Leftovers can be refrigerated and reheated in a skillet or toaster.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: plantain pancake, gluten-free pancake, tropical breakfast, healthy pancakes