Fluffy Whole Wheat Plantain Pancakes
Ingredients
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 flax egg
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp white vinegar
- 1 ripe plantain
- 1 1/4 cup unsweetened almond milk
- 1 tbsp sugar
Preparation
Mix 1 tbsp ground flax seed with 3 tbsp water and let sit for 5 minutes to make flax egg.
Remove skin from plantain and mash with a fork in a medium bowl until no big lumps remain.
Add sugar, salt, baking powder, baking soda, flax egg, almond milk, vinegar, and cinnamon to the mashed plantain.
Whisk mixture together, then add pastry flour and whisk until fully combined and slightly thick with no major lumps.
Preheat a griddle; if not non-stick, grease it to prevent sticking.
Ladle 1/4 cup batter into a circular shape on the griddle and cook for about 3 minutes until bubbles form on the surface.
Flip and cook the other side for about 3 minutes until golden brown.
Repeat with remaining batter to make about 9 pancakes.
Note: Coconut sugar can be used or any sugar available; plantains can be replaced with 2 mashed bananas if desired.
