Go Back

Plantain & Coconut Pancakes

Print Recipe

Ingredients

  • 1 large ripe plantain yellow with black spots for natural sweetness
  • 2 eggs
  • 2 tbsp coconut flour
  • 2 tbsp coconut milk or water
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract optional
  • Pinch of sea salt
  • Coconut oil or avocado oil for cooking

Instructions

  • Peel and chop the plantain, then blend it with eggs, coconut flour, coconut milk, cinnamon, and salt until smooth.
  • Heat a skillet over medium-low and add a small amount of coconut oil.
  • Pour batter into small rounds (about 3-4 inches wide) to help them hold shape.
  • Cook for 2–3 minutes on each side until golden and cooked through.
  • Serve warm with optional toppings: fresh berries, a drizzle of coconut yogurt, or a sprinkle of shredded coconut.