We had these gluten-free pancakes this morning and they were fabulous. Velvety smooth inside, and slightly moist.
We will modify the recipe next time to use 1/8 cup of almond milk instead of the 1/4 cup used here.
The plantain itself was sweet. No need for syrup or agave nectar.The nutmeg tied in the flavors beautifully.
Plantains are a very versatile food. I like how you can have them for breakfast, lunch, or dinner.
We loved the crispy edges.
Make this and let us know how it turns out. Hope you enjoy it as much as we did.
- 1 large ripe raw plantain
- 2 egg whites
- ¼ cup almond milk
- ½ tsp baking powder
- A dash of freshly ground nutmeg
- A dash of vanilla
- PAM spray or butter (to be used for frying ONLY)
- Add all the ingredients into a food processor, and blend until smooth.
- Pour batter into a bowl.
- Heat a frying pan.
- Grease the pan with butter or PAM.
- Add some of the batter into the pan, and cook as you will cook pancakes.
- Each side should cook in about 2-3 minutes.
- When pancakes are cooked on both sides, remove from pan.
- Serve warm.
- NOTE: For a savory version, do not include the vanilla.
We served it with some mixed berry preserves. Try a dollop of rich stew, for a savory version.
Oya Come Chop! 🙂