These coconut plantain pancakes are gluten free, dairy free and refined sugar free. Better still this is a pretty easy pancake recipe.
I was standing right in front of the compost, about to throw in a large bunch of overripe plantains when Freddy walked past and said – ‘ever heard the one about the food blogger who could not figure out what to do with ripe plantains?’
Challenge totally accepted and I spent the better part of 2 days testing out plantain recipes. I will be sharing these with you over the next few months but please, please please allow me to start with these gluten free, diary free and sugar free pancakes. The Sierra Leonean in me kinda wants to do a big song and dance about them but I am sure that is not necessary.
Coconut plantain pancakes – heck yeah. Just saying. OK, small song and dance.
A few tips for you if you want to make these.
- These pancakes will break if you flip them like traditional pancake so do turn them over carefully.
- They will not bubble like traditional pancakes so you have to keep check them to see if they are done before turning them over.
- These pancakes are sweet from the plantain so do not be tempted to add in any sugar.
Well that is pancake day 2015, Valentine’s day breakfast and exotic breakfast generally sorted for the next few days. Enjoy.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Coconut Plantain Pancakes #Glutenfree! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Coconut Plantain Pancakes #Glutenfree
- 1 ripe plantain peeled and chopped
- 4.5 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate
- 2 eggs
- 2 tbsp water
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- Put all the ingredients in a food processor and whiz until all mixed and no plantain lumps remain.
- Heat some vegetable oil in a frying pan on low heat and add about 2 tbsp of batter per pancake.
- Cook the pancakes for about 3 mins. Then carefully turn the pancake over and cook for another 2-3 mins or until done. These pancakes will not bubble like traditional pancakes so you have to keep check them to see if they are done before turning them over. Keep them warm whist cooking the rest of the pancakes.
- Serve the pancakes with some slightly sharp oranges and some blueberries and shredded coconut.
- Makes 8-9 pancakes.