Vegan Plantain Pancakes Recipe

Skip the ordinary pancakes and try these Plantain Pancakes, a tropical twist for your breakfast options!

These Vegan Plantain Pancakes use sweet, ripe plantains instead, blended with a light batter for a delicious and satisfying breakfast. Pancakes are a breakfast staple, but finding a satisfying variation can be a challenge. Well, look no further than the tropical fruit – plantain, offering a slightly different flavor profile and texture compared to bananas. These tropical fruits are not only delicious but also a fantastic base for pancakes. They are high in vitamins, dietary fiber, and potassium, just like bananas.

Plantain vs Bananas

Bananas and plantains, although belonging to the same family, differ greatly. Plantains come in varying maturity stages, ranging from green to yellow or black, and have tougher skins. Their texture and flavor profile vary depending on the stage at which they are harvested. Like potatoes, green plantains are starchy and less sweet; ripe plantains are sweeter but stay stiffer than bananas.

On the other side, when ripe, bananas are softer and sweeter; they are frequently eaten raw or added to sweet meals like smoothies and pastries. Plantains, especially when green, are richer in dietary fiber and complex carbs than bananas, which are heavier in sugar and carbohydrates. Plantains are traditionally used for cooking and are found in many savoury meals like Plantain Chips, but bananas are mostly eaten raw or in sweet dishes and are a flexible choice for experimenting with other cuisines.

Plantains come in different ripening stages that range from green to yellow to black. Pancake recipes can be made more creatively by utilizing the distinct flavor profiles and textures that each stage offers. Ripe (yellow or black) plantains are softer and sweeter than green ones, which are often starchier and less sweet.

If you do not have a sweet tooth, savoury pancakes is the way to go. A delicious variation on the classic sweet pancake is these savory pancakes. Savoury pancakes contain cheese, herbs, vegetables, or even meats in place of sweet components like sugar, vanilla, or fruit. You can also make Vegetable pancakes with veggies Depending on the fillings and toppings that are utilized, they can be served as a side dish or as the main course.

Vegan Plantain Pancakes Ingredients:

• 1 large ripe plantain
• Dry Ingredients:
  • 1 1/3 cups (170 g) All-purpose flour
  • 2 teaspoons Baking powder
  • Pinch of fine sea salt
  • 2 tablespoons Sugar
• Wet Ingredients:
  • 1 1/4 cups (300 ml) Soy milk
  • 1 teaspoon Lemon juice
  • 1 teaspoon Vanilla extract
• Cooking:
  • 2 tablespoons Vegan butter (for greasing)
• Serving:
  • Maple syrup (or your favorite topping)

Instructions for these Pancakes

• Prepare the Dry Ingredients: In a medium bowl, combine 1 1/3 cups flour, 2 teaspoons baking powder, a pinch of salt, and 2 tablespoons sugar. Whisk together and set aside.

• Mix the Wet Ingredients: In another bowl, whisk together 1 1/4 cups soy milk, 1 teaspoon lemon juice, sugar and 1 teaspoon vanilla extract until smooth. Add it to the mashed plantains.

• Combine and Mix: Pour the wet ingredients into the dry ingredients. Whisk well to combine. Optionally, let the batter rest in the refrigerator for up to 30 minutes to enhance the texture.

• Cook the Pancakes: Heat a frying pan over medium heat and grease with a little vegan butter. Optional: Fry slices of plantain until golden on both sides.

• Pour a scoop of batter over the plantain slices in the hot pan. Cook until bubbles form and burst in the center, then flip and cook briefly on the other side.

• Serve and Enjoy: Serve the pancakes warm with plant-based yogurt and maple syrup, or accompany with your favorite fruits.

Storing and Freezing Plantain Pancake Batter

Cooked Pancake Storage Instructions:

• Refrigerator: If you plan to consume the plantain pancakes within a few days, you can store them in the refrigerator. Place the pancakes in an airtight container or wrap them tightly with plastic wrap or aluminum foil. They will keep in the fridge for about 3 to 4 days.
• Reheating: To reheat refrigerated plantain pancakes, you can use a microwave, a toaster oven, or a skillet. In the microwave, heat them on a microwave-safe plate for 20-30 seconds or until warm. In a toaster oven or skillet, reheat at a low heat to avoid burning, flipping as needed.

Pancake Batter Storage Instructions:

You can tell if your plantain pancake batter has gone bad by looking, smelling, feeling, and even tasting it (a little!). Here’s how:

• Look for discoloring, dark spots, or mold growth (it can be white, green, or black).
• If it smells unpleasant or sour, ditch it.
• If it’s slimy, separates a lot, or clumps up and won’t mix in, it’s bad.
• If a tiny taste is off, throw it out. Also, watch out for weird bubbling or signs of fermentation. This means the batter is no longer good.

Here’s the shelf life for the batter for safe eating:

• Fridge: 2-3 days
• Freezer: 1 month

No matter where you store it, use an airtight container to keep it fresh. If you see any of these signs, throw away the batter to avoid getting sick.

Other pancakes from the blog:

• Fluffy Vegan Banana Pancakes – Spiced With Fennel and Cardamom
• Savory Healthy Vegetable Pancakes – Vegan, Gluten-Free