Plantain Coconut Pancakes
Yield: 4
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
I am revisiting my St. Lucian heritage with these pancakes. We always have a ripe plantain in our house, because my daughter fell in love with them after a trip to St. Lucia with her grandmother. So, come visit a beautiful island with this tasty delicious breakfast.
This breakfast is a perfect Sunday morning breakfast before an active day outside. These pancakes are not good for anyone who plans to watch Netflix on the couch all day. The sugar and carbs will a great fuel source for a busy day.
Ingredients
Wet Ingredients
- 4 large eggs
- 1/4 cup almond milk
- 1 tsp maple syrup
- 1 tsp distilled white vinegar
Dry Ingredients
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Cooking and topping
- 1 tbsp butter
- 1 tsp coconut oil
- 1/2 plantain (sliced)
- 2 Tbsp coconut flakes
Instructions
- Mix wet ingredients and add dry ingredients
- Heat pan on medium heat
- Place 1/8 cup of batter on heated pan
- Brown each side
- Prepare plantains
- Heat another pan with coconut oil
- Place sliced plantains in hot coconut oil
- Brown each side and flatten with spatula
- Add browned plantains and coconut flakes on pancakes.
Calories
534.07Fat (grams)
37.21Sat. Fat (grams)
6.83Carbs (grams)
36.12Fiber (grams)
8.81Net carbs
27.31Sugar (grams)
10.75Protein (grams)
20.10Sodium (milligrams)
154.54Cholesterol (grams)
188.54
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