Surely you’ve heard of banana pancakes, but have you heard of plantain pancakes?! Plantains are all the rage these days, and for good reason! They’re a great source of complex carbohydrate with a nutritional content similar to sweet potatoes. They’re also a very versatile food in that you can bake them like root vegetables, pan fry them, or make super tasty plantain chips out of them.
Photo Courtesy by Maine Today
I was out of bananas this morning, but really wanted something starchy for the intense strength training workout I had in store for me. Enter the plantain. It’s starchy consistently makes it excellent for light and fluffy pancakes. To be honest with you, I was in total shock when I made these. They looked and tasted EXACTLY like traditional grain-based pancakes!
This recipe is honestly one of my easiest to date. With only a handful of ingredients, you can easily modify or play around with these ingredients to make all sorts of pancake flavors. Add dairy-free chocolate chips, pureed pumpkin, blueberries, dried fruit, coconut, or whatever you have on hand. I added cinnamon because I’m basically a cinnamon freak, but that doesn’t mean you need to eat them this way.
These pancakes literally have five ingredients and took about five minutes to make. If you’re pressed on time, try making the batter the night before. Better yet, make a bunch over the weekend and individually freeze each pancake for healthy frozen pancakes that you can easily pop in the toaster before school or work.
Enjoy today’s post! Happy eats <3