Easy Fluffy Plantain Pancakes with Almond Milk
Ingredients
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
- 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 (coconut sugar or similar)
Preparation
Prepare the flax egg by mixing 1 tablespoon ground flax seed with 3 tablespoons water and let it sit for 5 minutes.
Remove the skin from one ripe plantain and mash it in a medium bowl with a fork until there are no big lumps.
Add 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, the prepared flax egg, 1 1/4 cup unsweetened almond milk, and 1 tablespoon white vinegar to the bowl. Whisk the mixture together.
Add 1 cup whole wheat pastry flour and whisk until fully combined. The batter should be slightly thick without any major lumps.
Preheat a griddle or non-stick pan. If necessary, grease the pan to prevent sticking.
Using a 1/4 cup measure, ladle the batter onto the griddle in circular shapes.
Cook for about 3 minutes or until bubbles form on the surface, then flip and cook for another 3 minutes or until golden brown.
Repeat with the remaining batter. This recipe should make about 9 pancakes.
Serve with berries, mango, or caramelized plantains. Plantains can be substituted with bananas if not available.
