Plantain Pancake

Rich, tender, and deliciously soft. Similar to crepes, but with a sweeter plantain taste. Coconut sauce makes them even better for a breakfast or dessert treat.

Makes 12-16 pancakes

Course Breakfast, Dessert

Cuisine African

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 498kcal

Author Imma

Equipment

1 Non-stick skillet

Ingredients

2 medium overripe plantains (1 cup puree)
1½ cups (180g) flour
⅔ cup (158ml) milk
¾ cup (177ml) water (add more if the batter is too thick)
¼ cup (50g) sugar (adjust to taste)
5 eggs
⅓ cup (75g) melted butter
1 teaspoon (5ml) vanilla extract
½-1 teaspoon (1-3g) nutmeg
cooking spray

Instructions

Peel and cut up the plantains. Puree them in a blender or mash them with a potato masher.
Add the flour, milk, water, sugar, eggs, melted butter, vanilla extract, and nutmeg, and pulse several times until thoroughly mixed and smooth. Scrape the sides if needed and do one last pulse.
Let the batter rest for about 30 minutes or overnight in the refrigerator. Adjust the consistency of the batter if needed. You want it to be pourable, but not too thin.
Heat a skillet or a non-stick frying pan, and lightly coat it with vegetable oil, cooking spray, or clarified butter.
Pour in about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom. Cook the pancake for about a minute on each side, or until the bottom is light brown.
Serve hot with coconut sauce, cinnamon sugar, powdered sugar, or maple syrup.

Notes

If using a potato masher and a whisk instead of the blender, have your ingredients at room temperature for easier mixing.
Replace the plantains with bananas if that’s what you have.
You can use these pancakes the same way you’d use crepes.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition