Ingredients
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2 ripe plantains
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1/2 cup gluten-free oat flour
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1/4 cup almond milk (or any plant-based milk of your choice)
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1 tablespoon maple syrup
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1/2 teaspoon ground cinnamon
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1/4 teaspoon vanilla extract
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1/4 teaspoon salt
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1 Coconut oil for cooking (or cooking spray)
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1 Fresh berries and sliced banana for topping (optional)
Directions
Serve your Caribbean plantain pancakes topped with fresh berries and sliced banana if desired. Enjoy the tropical flavors!
Feel free to drizzle extra maple syrup or sprinkle some shredded coconut over the pancakes for an extra burst of Caribbean sweetness. Enjoy your taste of the Caribbean for breakfast!
Steps
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1
Done
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Peel the ripe plantains and cut them into chunks. |
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2
Done
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Place the plantain chunks in a blender or food processor. |
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3
Done
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Add the oat flour, almond milk, maple syrup, ground cinnamon, vanilla extract, and salt to the blender. |
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4
Done
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Blend the mixture until it forms a smooth batter. |
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5
Done
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Heat a non-stick skillet or frying pan over medium heat and lightly grease it with coconut oil or cooking spray. |
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6
Done
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Pour 1/4 cup of the plantain pancake batter onto the hot skillet for each pancake. You can make multiple pancakes at once if your skillet allows. |
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7
Done
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Cook for about 2-3 minutes on one side, until the edges start to set and small bubbles form on the surface. |
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8
Done
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Flip the pancakes and cook for another 2-3 minutes on the other side, until they are golden brown and cooked through. |
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9
Done
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Remove the pancakes from the skillet and keep them warm. |
