If you’re craving a breakfast that’s naturally sweet, delightfully fluffy, and packed with tropical goodness, then you are going to adore this Plantain Pancakes with Coconut Flour and Vanilla Recipe. Combining the creamy texture of ripe plantains with the gentle nutty flavor of coconut flour and the warm aroma of vanilla, these pancakes bring a fresh twist to your morning routine. They’re gluten-free, wholesome, and incredibly easy to make, turning simple ingredients into a comforting stack that feels like a little tropical vacation on your plate.
Ingredients You’ll Need
These ingredients are straightforward yet so vital to achieving the perfect balance of flavor, texture, and nutrition in your Plantain Pancakes with Coconut Flour and Vanilla Recipe. Each element plays its part, from the natural sweetness of the plantains to the subtle earthiness of the coconut flour.
- 2 ripe plantains: The star ingredient that provides natural sweetness and moisture, replacing traditional flour.
- 2 eggs: Bind everything together while adding richness and structure to the batter.
- 1/4 cup coconut flour: Adds a soft, slightly nutty flavor and is perfect for a gluten-free pancake option.
- 1/4 cup coconut milk (or any milk of choice): Keeps the batter smooth and enhances the tropical notes.
- 1 teaspoon vanilla extract: Infuses warmth and sweetness that complements the plantains beautifully.
- 1/2 teaspoon baking powder: Gives your pancakes a gentle lift so they stay light and fluffy.
- 1/4 teaspoon cinnamon: Adds a subtle hint of spice that pairs amazingly with the vanilla and banana flavor.
- Pinch of salt: Balances the sweetness and rounds out the flavor profile.
- Coconut oil or butter for cooking: Helps achieve that golden-brown crust with a delightful coconut aroma.
How to Make Plantain Pancakes with Coconut Flour and Vanilla Recipe
Step 1: Blend the Batter
Start by peeling your ripe plantains and placing them into a blender or food processor along with eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Blend everything until you achieve a smooth, velvety batter—this combination ensures consistent texture and flavor throughout.
Step 2: Prepare Your Cooking Surface
Heat a non-stick skillet or griddle over medium heat, then melt a small amount of coconut oil or butter to coat the surface evenly. This step is key for perfect, golden pancakes with a hint of coconut aroma that enhances the tropical vibe of this recipe.
Step 3: Pour and Shape
Using a 1/4 cup measure, scoop the batter onto the heated skillet. Gently spread it into a circle if needed. These pancakes don’t spread as much as regular flour varieties, so gently shaping them helps keep even sizes.
Step 4: Cook Until Bubbly and Golden
Cook your pancakes for about 2 to 3 minutes on the first side. You’ll notice the edges firming up and bubbles appearing on top—this is your visual cue that it’s time to flip! Carefully turn the pancake and cook for another 1 to 2 minutes until it’s beautifully golden brown and cooked through.
Step 5: Repeat and Maintain Heat
Continue making pancakes with the remaining batter, adding more coconut oil or butter as necessary to keep the skillet lightly coated to prevent sticking and to maintain that lovely crust.
Step 6: Serve Warm and Enjoy
Once all your pancakes are cooked, serve them warm with your favorite toppings. These pancakes soak up syrups and spreads beautifully, making them as versatile as they are tasty.
How to Serve Plantain Pancakes with Coconut Flour and Vanilla Recipe
Garnishes
When it comes to garnishing, these pancakes love fresh fruit like sliced bananas, berries, or mango for that extra tropical kick. A drizzle of maple syrup or honey adds sweetness, while a dusting of shredded coconut or a sprinkle of chopped nuts brings texture and visual appeal.
Side Dishes
For a balanced breakfast, serve your Plantain Pancakes with Coconut Flour and Vanilla Recipe alongside protein-rich options like scrambled eggs or turkey bacon. A dollop of Greek yogurt or a side of fresh fruit salad also pairs beautifully, keeping things fresh and light.
Creative Ways to Present
Stack these pancakes high and alternate layers with nut butter or cream cheese for an indulgent treat. You can also roll them up with fruit preserves inside or cut them into bite-sized pieces for a pancake fondue experience with chocolate or caramel sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Plantain Pancakes with Coconut Flour and Vanilla Recipe keep well in an airtight container in the refrigerator for up to 2 days. Ensure they are fully cooled before storing to prevent sogginess.
Freezing
To freeze, layer pancakes between sheets of parchment paper and place them in a freezer-safe bag or container. They can be stored frozen for up to 1 month. This makes it easy to enjoy a quick breakfast anytime without any extra prep.
Reheating
Reheat pancakes gently in a toaster or on a skillet over low heat to maintain their crispy edges and to warm them through evenly. Avoid microwaving for too long as that can lead to rubbery texture.
FAQs
Can I use regular flour instead of coconut flour?
While regular flour can work, coconut flour is what gives these pancakes their unique texture and flavor. Keep in mind coconut flour absorbs more liquid, so swapping flours will require adjusting the liquid amounts.
Do the plantains need to be very ripe?
Yes, very ripe plantains will be softer and sweeter, which contributes to the pancakes’ natural sweetness and helps them blend smoothly.
Can I make these pancakes vegan?
You can substitute the eggs with flaxseed or chia seed eggs, and use a plant-based milk to keep the recipe vegan. The texture will be slightly different but still delicious.
Is this recipe gluten-free?
Absolutely! Using coconut flour and plantains naturally keeps this recipe gluten-free, making it a great option for those with gluten sensitivities.
What toppings go best with these pancakes?
Fresh fruit, nut butters, maple syrup, shredded coconut, or even a sprinkle of toasted nuts all complement the flavors perfectly.
Final Thoughts
This Plantain Pancakes with Coconut Flour and Vanilla Recipe is a beautiful way to start any day, bringing sweetness, warmth, and tropical flair to your breakfast table. I encourage you to try making it soon — it’s easy, nourishing, and bound to become one of your go-to recipes when you want something comforting yet different. You’re going to love every bite!
Print
Plantain Pancakes with Coconut Flour and Vanilla Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (approximately 4 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
Delicious and naturally sweet plantain pancakes made with ripe plantains, coconut flour, and coconut milk. These gluten-free, dairy-free pancakes are fluffy, flavorful, and perfect for a healthy breakfast or brunch. They are easy to prepare using a blender and skillet, and can be enjoyed with a variety of toppings.
Ingredients
Main Ingredients
- 2 ripe plantains, peeled
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup coconut milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
For Cooking
- Coconut oil or butter for cooking
Instructions
- Blend Ingredients: In a blender or food processor, combine the ripe plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Blend until the mixture is smooth and well combined, forming the pancake batter.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to lightly coat the surface to prevent sticking.
- Pour Batter: Pour approximately 1/4 cup of the batter onto the hot skillet for each pancake. Spread the batter gently with the back of a spoon to form a circular shape.
- Cook First Side: Allow the pancake to cook for 2-3 minutes until the edges set, and bubbles appear on the surface indicating it is ready to flip.
- Flip and Cook Other Side: Carefully flip the pancake and cook for an additional 1-2 minutes, or until the pancake is golden brown and cooked through.
- Repeat: Repeat the process with the remaining batter, adding more coconut oil or butter to the skillet as needed between batches.
- Serve: Serve the warm plantain pancakes with your favorite toppings such as fresh fruit, maple syrup, or nut butter for added flavor and texture.
Notes
- Ensure plantains are ripe for natural sweetness and soft texture.
- Use a non-stick skillet to prevent sticking and achieve golden pancakes easily.
- You can substitute coconut milk with almond, soy, or regular milk based on preference.
- Adjust the amount of coconut flour if batter appears too thick or thin.
- Store leftover pancakes in an airtight container and reheat in a skillet or microwave.
