Plantain Pancakes
Plantain Pancakes are a delicious breakfast staple!
Servings 6
Calories 142kcal
Ingredients
Plantain Pancakes Ingredients:
- 1 overripe plantain peeled and roughly chopped
- 1/2 cup gluten-free flour
- 2 tbsp melted butter
- 2 eggs
- 2/3 cup milk plus up to an additional 1/3 cup, if needed to thin batter
- 1/2 tsp nutmeg
- optional extras: cinnamon, vanilla extract, salt
- oil or butter for frying
Instructions
Plantain Pancakes Instructions:
- Put the plantain pieces in a blender and blend till smooth and no lumps remain.
- Add the rest of the ingredients and blend till combined. If the batter is too think, just add a couple of tablespoons of milk at a time till you get the consistency you desire.
- If you have time, allow the batter to stand for 30 mins.
- Heat oil in a non-stick frying pan and add in one ladle of plantain pancake batter. Tilt the pan slightly so the batter spreads and covers the bottom of the pan.
- Cook until the pancake sets at the bottom, then flip and briefly cook the other side.
- Repeat till the rest of the batter is done, adding a tiny amount of oil to the pan between each pancake.
Notes
Plantain Pancakes Tips
- These pancakes will break if you flip them like a 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.
- Plantain pancakes are sweet from the plantain, so do not be tempted to add in any sugar.
Nutrition
Calories: 142kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 67mg | Potassium: 205mg | Fiber: 2g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg