When you say plantain you say Ily. As you cannot make me happier than having plantains lying around the house for me to devour. Not many people know that plantains are a really good base for pancakes. So that is why I’m sharing this breakfast for champions – Plantain pancakes recipe with you that will have you looking totally different at those big ol’ blackened monsters from this day forward.
- 3 very soft, blackened plantains, chopped
- 2 eggs (1 yolk)
- 2 teaspoons kosher salt
- pinch of cinnamon
- coconut oil, for baking
Mash the plantains in a large bowl with a potato masher until slightly chunky. Add eggs, cinnamon and salt and mash and stir with the potato masher until combined but still slightly chunky. Cover the bowl and refrigerate for 30 minutes.
Put a large nonstick pan over medium-high heat; brush with some of the oil. Ladle 1/2 cup of the plantain batter in the pan and spread it into a circle. Make as many pancakes as you can, leaving some space between each. Bake the pancakes until golden brown, about 3 minutes per side. Repeat with the remaining oil and batter until all the batter is used. Serve hot – hot – hot, maybe with some fruit on top :-).
When you make these please tag me on the gram @ily_fitgirl!
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