Description
These paleo-friendly plantain pancakes are soft, fluffy, and naturally sweetened, making them the perfect gluten-free, dairy-free breakfast option.
Ingredients
2 ripe plantains, peeled
2 eggs
1/4 cup coconut flour
1/4 cup coconut milk (or any milk of choice)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
Pinch of salt
Coconut oil or butter for cooking
Instructions
- In a blender or food processor, combine the plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth and well combined.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake, spreading it out slightly to form a circle.
- Cook for 2-3 minutes, or until the edges start to look set and bubbles form on top. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adding more coconut oil or butter to the skillet as needed.
- Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
Notes
- Make sure the plantains are ripe for the best sweetness and texture.
- Adjust the cinnamon or vanilla extract to suit your taste preference.
- These pancakes are best enjoyed fresh, but they can also be stored and reheated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Paleo
Nutrition
- Serving Size: 1 pancake
- Calories: 180
