Plantain pancakes on this fine Sunday morning. Time to eat up and start the day of right.
Gather your ingredients and do so quietly while the rest of the house is still sleeping. Once you’ve got some ready, they’ll be sure to wake up to the amazing smell. So good.
- 3 medium ripe-ripe plantain
- 2 1/2 tablespoons of coconut oil
- about a tablespoon of agave syrup
- 1 teaspoon of vanilla and cinnamon
- 1/2 teaspoon of salt and baking soda
- 1 teaspoon of cream of tartar and apple cider vinegar
- canola oil
Did you get the ingredients quietly? You don’t want to wake anyone, not just yet.
Okay – be sure your plantains are ripe. Put them in your food processor (I got a new one for my birthday…but I haven’t set it up yet – soon!) and blend. Then, melt the coconut oil, and mix all the ingredients together.
In a hot pan, pour in a few tablespoons of canola oil. Let it heat up. Then, drop in some of the plantain pancake mix. It’ll be a bit gooey, so be careful when you flip them. Let them cook for 1-2 minutes on each side.
That’s it! Wake everyone up. Time to eat some plantain pancakes.
Eat them plain…
…or with peanut butter!
They are so flavourful. Be sure to use plantains and not bananas, the bananas won’t work as well. Oh, also, don’t put them in your waffle maker. I tried that and it was a huge mess. Not only did the batter stick to the whole waffle maker, it also broke in half, so both the top and the bottom were covered in the mix. Pancakes are the way to go. So good…and they’re gluten free. That’s a bonus.
See you gain soon – up next, another sewing review. Time to sew up and get your closet ready for summer.