Pancakes that come collectively in a blender with easy, complete meals substances and no flour?! It’s true, buddies. Meet your new favourite EASY, nutrient-packed breakfast: plantain pancakes!
Simply 7 substances and quarter-hour required for these healthful, freezer-friendly goals. Bonus? They’re gluten-free and dairy-free, too. Let’s make pancakes!
Origin of Plantain Pancakes
Plantains are a main meals staple in lots of tropical areas of the world, together with the Caribbean, Latin America, and West and Central Africa. They’re loved fried, boiled, roasted, as chips, for dessert, and extra.
However making them into PANCAKES? Our seek for the place the idea first originated fell quick, however we do know we’re NOT the primary to suppose it’s an awesome concept! In Ghana, yellow (ripe) plantains are made into savory pancakes known as kaklo or tatale. Study extra about that model and discover a recipe over on Afia Amoako’s weblog.
Our impressed tackle the idea heads in a sweeter (vs. extra savory) route!
Learn how to Make Plantain Pancakes
These plantain pancakes depend on GREEN plantains because the starchy ingredient that makes them 100% grain-free with none added flours. Inexperienced plantains are additionally wealthy in a particular sort of fiber known as resistant starch that helps hold your intestine micro organism blissful!
After peeling the plantains, we mix them up with the opposite substances, the principle one being eggs. The eggs act as a pure leavening, offering fluffiness and stopping the pancakes from being dense.
These two complete meals substances (eggs + plantain) guarantee these pancakes are FULL of nutritional vitamins and minerals, together with magnesium, potassium, choline, B nutritional vitamins, and extra!
Then only a few extra substances, and we’re able to prepare dinner! Maple syrup, vanilla, cinnamon, and salt add sweetness and taste and provides these pancakes a delicate French toast taste (which we love!).
Non-obligatory baking powder provides a bit extra fluffiness however principally simply creates extra bubbles within the pancake, serving to you understand when it’s able to flip. We normally depart it out!
Then all that’s left is cooking in an oiled skillet till fluffy and golden brown and serving along with your favourite pancake toppings!
We love them with berry compote or sliced bananas, Nutella or nut butter, and an additional drizzle of maple syrup after we’re feeling decadent!
We hope you LOVE these plantain pancakes! They’re:
Healthful
Grain-free
Evenly sweetened
Fluffy
Freezer-friendly
& SO fast & straightforward!
Made with pantry staples and substances that hold effectively, these pancakes are the proper solution to make a healthful breakfast while you’re working low on substances or wish to burn up a inexperienced plantain. And so they hold effectively within the freezer so you can also make as soon as and luxuriate in all week (or month)!
Extra Healthful Pancake Recipes
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Servings 2 (three-pancake servings)
Forestall your display from going darkish
- 1 inexperienced (agency)* plantain, peeled and sliced
- 2 giant eggs* (natural, pasture-raised when doable)
- 1 Tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1/2 tsp floor cinnamon
- 1/2 tsp baking powder (optionally available // for additional fluffiness)
- 1 wholesome pinch sea salt
- Coconut oil or dairy-free butter (for cooking // dairy butter works, too)
ADD-INS optionally available
- Contemporary or frozen blueberries (we like frozen wild blueberries)
- Chocolate chips (so good! // dairy-free as wanted)
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Trim the ends off the plantain and discard. To peel the plantain, use the tip of your knife to make a shallow lower lengthwise by the peel, doing all your greatest to not pierce the flesh of the plantain. Then slide your thumb beneath the peel and peel away from the lower, eradicating and discarding the peel. Reduce the plantain into ~1 ½ inch slices.
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To a blender, add the sliced plantain, eggs, maple syrup, vanilla, cinnamon, baking powder (optionally available), and sea salt. Mix till easy with no chunks of plantain remaining, about 30-45 seconds.
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Warmth a big forged iron or non-stick skillet (or a griddle) over medium warmth. As soon as scorching, add dairy-free butter or coconut oil — it ought to sizzle when scorching sufficient. Cut back the warmth if the oil/butter is smoking.
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Add ~1/4 cup measurements of batter into the skillet and prepare dinner for 2-3 minutes, till the perimeters are set (choice to sprinkle blueberries or chocolate chips over the batter earlier than flipping). Flip and prepare dinner for one more 1-2 minutes on the opposite facet, till golden on either side. Proceed cooking with the remaining batter, including extra coconut oil or dairy-free butter to the skillet if it seems dry.
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Serve heat along with your selection of toppings. We like berry compote or sliced bananas, selfmade Nutella or nut butter, and maple syrup (all optionally available).
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Greatest when recent, however leftover pancakes will hold saved in a sealed container within the fridge for 3-4 days or within the freezer for as much as 1 month. Reheat within the microwave, oven, or toaster oven till heat.
*Eggs are important on this recipe for construction and fluffiness. When you’re in search of a vegan choice, strive our 1-Bowl Vegan Banana Oat Pancakes.
*Vitamin data is a tough estimate calculated with 2 tsp coconut oil for cooking and with out optionally available substances.
Serving: 1 (three-pancake) serving Energy: 348 Carbohydrates: 56.7 g Protein: 7.7 g Fats: 9.6 g Saturated Fats: 5.4 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 2.3 g Trans Fats: 0 g Ldl cholesterol: 185 mg Sodium: 232 mg Potassium: 672 mg Fiber: 3.3 g Sugar: 9.3 g Vitamin A: 267 IU Vitamin C: 27 mg Calcium: 107 mg Iron: 1.9 mg
