I tried them as is, but found them too liquidy and hard to flip. They also needed a bit of sweetness. My boys didn’t like them as is, so I made this variation, showed my husband (the main pancake/waffle maker in the house), and my boys love this new version.
- 2 plantains, ripe, and peeled
- 1 regular banana, ripe or over-ripe, peeled
- 3 heaping tbsp coconut flour (variation: 3 heaping tbsp arrowroot starch/flour)
- 3 tbsp melted butter or coconut oil
- 3-4 tbsp coconut milk
- 4 eggs
- 2 tsp vanilla
- 2 tbsp honey
- 1/2 tsp baking soda
- coconut oil, for cooking the pancakes
Preheat griddle or frying pan. I find these can burn easily, so a lower heat is better.
In food processor, blend plantains, banana, melted butter or coconut, eggs, vanilla and honey. When smooth, add coconut oil and baking soda while the processor is running.
Scoop about 1/4 to 1/3 cups-worth of batter at a time. 2-4 minutes per side.
Serve immediately with butter and maple syrup or topping of choice.
Makes 18 – 22 pancakes (about 3 inches in diameter).