It’s the weekend again, the time where I actually make the boys breakfast (on typical school days, it is usually grabbing a sausage and/or a premade egg muffin out of the fridge). This morning it was plantain time. Our trees grow some serious plantain varieties and we had just picked a bunch. Therefore, I decided it was time to make some plantain pancakes! This is once again one of the easiest and fastest recipes to have in your collection. Plus, they taste amazing. It is a great way to fool guests; they will never know you didn’t spend all morning preparing pancake batter from scratch (well actually you are, just using easier method!) Once you try it, you will never make or buy another store bought “typical” pancake mix again. Try it! You will be impressed with the results!
Slice both ends off the plantain
Then make a vertical cut on the skin.
(Since we also had an abundance of plantains that were starting to ripen, we also used the yellow plantains. Green will taste more like an original pancake batter, and the yellow will add a slight sweetness. Therefore, if you typically like your pancakes with syrup or sweet, you may want to use yellow, ripe plantains).
Chop into pieces.
Put everything in a bowl and combine with stick blender. (this is the only immersion hand blender that has held up for years with heavy use!) *you can also just toss everything into a blender!
Pour onto a heated skillet. Flip when bubbles start to form (just like with regular pancakes) and cook till brown on both sides.
My boys eat them plain and love them. However, you could melt butter over them, sprinkle some cinnamon on them, or drizzle with honey if you really wanted them sweet.
- 1 green plantain
- 1 egg
- (dash of salt)
- Put everything in a bowl and combine with stick blender.
- Pour onto a heated skillet. Flip when bubbles start to form (just like with regular pancakes) and cook till brown on both sides.