- 1½ cups all-purpose flour
- 1¼ cup almond milk
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon agave nectar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons melted butter
- 4 tablespoons coconut oil, divided
- 2 large very ripe plantains, peeled and sliced
- 2 tablespoons brown sugar
- maple syrup (optional)
- Combine flour, baking powder, salt, sugar, almond milk, agave nectar, and vanilla extract in a large bowl and mix until smooth; set bowl aside.
- Heat 2 tablespoons coconut oil in a large skillet over medium heat.
- Add plantains to skillet using a small ladle, top with brown sugar and fry, turning them over halfway until soft and golden brown, about 5 minutes.
- Transfer plantains to a paper towel to drain the oil.
- Fold half plantains into pancake batter and stir gently.
- Using the same skillet over medium heat, add 1 tablespoon of coconut oil.
- Pour pancake batter onto the skillet, using 1/4 cup batter for each pancake.
- Brown on both sides, about 3 minutes.
- Repeat until batter is gone, adding coconut oil to the skillet as needed.
- Serve pancakes while hot with remaining caramelized plantains on top with optional syrup.
You can also serve these delicious pancakes as a side dish to a Latin-inspired meal with chicken, beef, rice, and beans! Plantains are now widely available in most grocery stores, but you can also find them in Latino markets or shops with a good produce section like Whole Foods.
What others are saying
Katie Hason says:
These pancakes are really sweet! Next time I may not caramelize the plantains beforehand, I may just smash them and use them like the banana pancakes recipe on this website. Still, they were really good and I like the use of the plantains.
Sam Dalton says:
I love plantains, but never thought to use them in pancakes. This recipe was really easy. I didn't add the brown sugar because I don't like them that sweet, but I know a lot of people do. Good recipe.
Jessica Scott says:
Delicious plantain pancakes. It basically replaces bananas. I bet you can also mash them and fold into the batter, but I caramelized mine in the skillet first as the recipe says. Very good recipe.
Erin Hudson says:
Pancakes are a huge favorite in my house and these were instant classics. The plantains add a sweetness to them that you don't get with bananas. To make them a little healthier I added some rolled oats to the batter.