Plantain Pancakes have become a staple to our Saturday mornings. You may catch them often on my Instagram account because they are my ‘splurge’. I love how simple they are with only two ingredients, plantains and gelatin. The trick to this recipe is to have ripe plantains. I often get plantains when I shop on Sunday’s and use them the following weekend for pancakes/cookies. When you mash-up a plantain, it will look like a banana mashed up. You want to eliminate any bumps and have it almost to a liquid. However, when you pour the batter on to the pan, it sets better than a banana. The key is to let the pancakes cook until golden brown before flipping. If you flip too soon, they will be mushy (which even I occasionally do by accident and we just change our pancakes to ‘mash’).
After making our pancakes, we drizzle them with maple syrup and top with ghee for an amazing breakfast!
Serving: 4 pancakes
1 ripe plantain
1 tsp gelatin
Coconut Oil/Ghee to grease the pan
- Mash the plantain to create a liquid mixture. A potato masher or mortar helps expedite this process.
- Sprinkle gelatin into the mixture and incorporate within.
- Place a skillet over medium heat and allow it to get hot.
- Grease the pan.
- Pour the batter to form 4 pancakes.
- Allow the pancakes to cook and get golden brown, prior to flipping.
- Flip pancakes and cook until golden brown on both sides.
- Remove from heat and enjoy!