If you have ever wondered how to put a tropical twist on your weekend breakfast, this Plantain Pancakes Recipe is your answer. These pancakes bring a gorgeously sweet and naturally caramelized flavor from ripe plantains, making every bite a comforting yet exciting treat. They are fluffy, slightly dense, and have a subtle hint of cinnamon that complements the tropical vibe perfectly. Whether you are looking to impress breakfast guests or just want a deliciously different way to start your day, this Plantain Pancakes Recipe delivers unbeatable taste using simple, wholesome ingredients.
Ingredients You’ll Need
The ingredients for this recipe are refreshingly simple but crucial for achieving that perfect balance of sweetness, moisture, and texture in your pancakes. Each plays a key role in making these pancakes incredible and vibrant in flavor.
- Ripe plantains: Using ripe plantains is essential for natural sweetness and softness, which forms the base of the batter.
- Eggs: They provide structure and help the pancakes rise and hold together beautifully.
- Coconut flour: Adds subtle nuttiness while providing a gluten-free, fluffy texture.
- Coconut milk: This keeps the batter moist and adds a mild tropical creaminess that enhances flavor.
- Vanilla extract: A small splash adds warmth and depth, rounding out the natural sweetness of the plantains.
- Baking powder: Acts as the leavening agent to give your pancakes a nice lift and lightness.
- Cinnamon: This sprinkle of spice complements the tropical sweetness with a lovely aromatic touch.
- Pinch of salt: Balances all the flavors and enhances the subtle complexity of the batter.
- Coconut oil or butter: For cooking, it ensures a golden crust and adds richness.
How to Make Plantain Pancakes Recipe
Step 1: Prepare the Batter
Start by combining all the main ingredients in a blender or food processor — ripe plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Blend everything until the mixture is completely smooth and uniform, which ensures each pancake cooks evenly and tastes delicious.
Step 2: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface. This step is important for creating a golden, slightly crispy edge that makes these pancakes so crave-worthy.
Step 3: Cook the Pancakes
Pour about a 1/4 cup of batter onto the heated skillet for each pancake. Use the back of the spoon to gently spread the batter into a circle. Let the pancakes cook for 2 to 3 minutes on one side until bubbles form on the surface and edges begin to look set.
Step 4: Flip and Finish Cooking
Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes until the other side is golden brown and the pancakes are cooked through. They should feel firm yet tender when pressed lightly.
Step 5: Repeat and Serve
Repeat the cooking process with the remaining batter, adding more coconut oil or butter as needed to keep the pancakes from sticking. Serve immediately for the best taste and texture.
How to Serve Plantain Pancakes Recipe
Garnishes
Plantain pancakes taste outstanding when topped with fresh fruits like sliced bananas, strawberries, or a handful of blueberries. A drizzle of pure maple syrup or honey brings sweetness and shine, while a dollop of nut butter provides a delicious, creamy contrast. For an extra touch, sprinkle toasted coconut flakes or chopped nuts on top to add a delightful crunch.
Side Dishes
These pancakes pair beautifully with simple sides such as crispy bacon or turkey sausage for a savory balance. A fresh green smoothie or a small bowl of yogurt with granola complements the tropical flavors and adds nutritional value. If you prefer something lighter, a glass of freshly squeezed orange juice or coconut water fits perfectly with their island-inspired vibe.
Creative Ways to Present
For an eye-catching breakfast spread, stack the plantain pancakes high and layer each pancake with a smear of cream cheese or a thin layer of coconut cream. Use edible flowers or fresh mint leaves as garnish to elevate the presentation. You can also create mini pancake skewers with alternating fruit and pancakes for a fun and interactive way to enjoy this plantain pancakes recipe.
Make Ahead and Storage
Storing Leftovers
Any leftover plantain pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Placing parchment paper between each pancake prevents sticking and helps maintain their texture without becoming soggy.
Freezing
To enjoy these pancakes later, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months. This method makes for quick breakfasts during hectic mornings without sacrificing flavor.
Reheating
Reheat refrigerated or frozen plantain pancakes by gently warming them in a toaster, oven, or skillet over low heat. This keeps them crispy on the outside while soft and tender inside, ensuring you get that fresh-made taste even when reheated.
FAQs
Can I use unripe plantains for this recipe?
It’s best to use ripe plantains because they are naturally sweeter and softer, which gives the pancakes their signature flavor and tender texture. Unripe plantains are firmer and starchy, resulting in a less sweet and dense pancake.
Is coconut flour necessary, or can I substitute it?
Coconut flour not only adds flavor but also helps absorb moisture and gives the batter the right texture. You can try almond flour as a substitute, but keep in mind it may change the consistency and require slight adjustments in liquid amounts.
Are these pancakes gluten-free?
Yes! Because this Plantain Pancakes Recipe uses coconut flour instead of wheat flour, it’s naturally gluten-free, making it a fantastic option for those with gluten sensitivities or anyone seeking a delicious gluten-free breakfast.
Can I make the batter ahead of time?
While it’s possible to prepare the batter a few hours in advance and keep it refrigerated, it’s best to make the batter fresh for maximum fluffiness and flavor. If you must store it, give the batter a good stir before cooking as some ingredients may separate.
What are some healthy topping ideas?
Healthy toppings include fresh fruits, a small drizzle of pure maple syrup, nut butter like almond or peanut, Greek yogurt, chia seeds, or even a sprinkle of cinnamon for extra flavor without added sugar.
Final Thoughts
There’s something truly special about this Plantain Pancakes Recipe that makes breakfast feel like a celebration every time you make it. The combination of simple wholesome ingredients and tropical flavors results in pancakes that are moist, flavorful, and utterly comforting. I hope you enjoy making these for yourself and your loved ones — once you try them, they’re sure to become a favorite you come back to again and again.
Print
Plantain Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
Deliciously fluffy and naturally sweet Plantain Pancakes made with ripe plantains, eggs, and coconut flour. These gluten-free pancakes are perfect for a nutritious breakfast or brunch, offering a tropical twist with hints of vanilla and cinnamon. Cooked on the stovetop in coconut oil or butter, they pair wonderfully with fresh fruit, maple syrup, or nut butter.
Ingredients
Main Ingredients
- 2 ripe plantains, peeled
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup coconut milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
- Coconut oil or butter for cooking
Instructions
- Prepare the batter: In a blender or food processor, combine the peeled plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and salt. Blend the mixture until it becomes smooth and well combined, ensuring there are no lumps.
- Heat cooking surface: Place a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to lightly coat the surface, preventing the pancakes from sticking and enhancing flavor.
- Pour batter: Using a 1/4 cup measure, pour the pancake batter onto the heated skillet. Spread it slightly with the back of the cup or spoon to form a round pancake shape.
- Cook first side: Let the pancakes cook for 2 to 3 minutes until the edges start to set and bubbles appear on the surface, indicating the pancake is ready to flip.
- Flip and cook second side: Carefully flip each pancake over and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Repeat and serve: Continue cooking the remaining batter, adding more coconut oil or butter as needed. Serve the warm pancakes topped with fresh fruit, maple syrup, or your favorite nut butter for an added delicious touch.
Notes
- Use ripe plantains that are yellow with some black spots for natural sweetness and softer texture.
- If you prefer a thinner batter, add a splash more coconut milk to reach desired consistency.
- The pancakes freeze well; reheat in a toaster or skillet for a quick breakfast.
- To make vegan, substitute eggs with flax eggs or a commercial egg replacer.
- Adjust cinnamon according to taste or substitute with nutmeg for a different spice profile.
