Plantain-Oat Pancakes

A stack of plantain-oat pancakes on a white plate surrounded by cut strawberries with a few slices of plantain on top

Pancakes are the ultimate comfort food and are perfect for a late brunch.

These pancakes have a hint of sweetness with subtle flavor delivered by their star ingredient, plantains. Plantains are high in potassium and vitamin C. They are balanced by oat flour, a whole grain packed with fiber. One insider tip is to purchase rolled or old-fashioned oats and blend them—it is much cheaper than buying commercial oat flour!

For your convenience, the batter may be prepared ahead of time and refrigerated or frozen.

Below, I've included the recipe to these Plantain-Oat Pancakes. They're so yummy, you may forget that they are good for you.

Plantain-Oat Pancake Recipe
Serves 4

Ingredients

  • 1 Cup Rolled Oats

  • 2 tsp Baking Powder

  • ¼ tsp Salt

  • 1 tsp Cinammon

  • Zest of 1 lemon

  • 1 tsp Vanilla Extract (optional)

  • 2 Eggs

  • 2 Ripe Plantains

  • 1 Cup plant-based milk (or 1% milk)

  • 1 Tbsp Canola Oil

Instructions

Mix the first 5 ingredients together in a blender or food processor and set aside in a bowl.

Next, mix the eggs, plantains, vanilla and milk in the blender until smooth. (Alternatively, mash the plantains by hand and mix together with eggs, vanilla and milk).

Fold in the wet ingredients into the dry mixture. Mix gently but avoid overmixing.

Allow the mixture to rest for 5-10 minutes.

Add oil to preheated non-stick griddle on medium heat.

Cook batter in ⅓ cup portions, heating 2-3 minutes on each side.

Serve with fresh fruit and nuts.