A breakfast you can make while the coffee is brewing. Plantain flour gives these pancakes a mild flavor and a beautiful golden color that sets them apart from traditional wheat pancakes, using simple ingredients you probably already have in your kitchen.
Place a sieve over a large bowl and add the AMAZELVA Plantain Flour and cornstarch. Sift them together by gently shaking the sieve in circular motions. Remove the sieve and add the baking powder, baking soda, sugar, salt, and cinnamon directly to the bowl. Whisk the dry ingredients for about 30 seconds.
In a separate bowl, lightly beat the eggs. Add the milk, previously melted coconut oil, and vanilla extract. Mix until fully combined.
If the coconut oil has solidified, melt it first using a double boiler or microwave it in 15-second intervals before adding it to the mixture.
Pour the wet ingredients into the dry ingredients and gently mix using short folding motions until no visible traces of flour remain. Avoid overmixing; a few small lumps are perfectly fine. Let the batter rest at room temperature for 5 minutes.
Heat a nonstick skillet over medium-low heat and lightly grease it. Pour approximately ¼ cup of batter for each pancake and cook for 2 to 2½ minutes, until bubbles appear on the surface and the edges look set. Flip and cook the other side for 1½ to 2 minutes. Keep the pancakes covered with a clean kitchen towel until ready to serve.
Chef’s Tip: Add ¼ cup of blueberries, ripe banana pieces, or chocolate chips directly onto the batter in the pan immediately after pouring it. This helps distribute the toppings evenly without allowing them to sink into the batter.
Common Mistake: Avoid flipping the pancakes too soon. Wait until bubbles appear across the surface and the edges begin to look set. Flipping them before this point can cause the uncooked batter to spread and make the pancakes lose their shape.
Cook over medium-low heat rather than high heat. Plantain flour pancakes can brown quickly on the outside, so a gentler temperature helps them cook evenly all the way through.
Vegan: Replace the eggs with hydrated ground flaxseed and use plant-based milk. Use coconut oil or another plant-based oil instead of butter.
No added sugar: Omit the sugar and serve the pancakes with fresh fruit, banana, or your preferred naturally sweet topping.
Higher protein: Add a small amount of plant-based protein powder and increase the liquid slightly until the batter reaches the right consistency.
With fruit: Add blueberries or small pieces of ripe banana directly to each pancake after pouring the batter into the pan.
Chocolate variation: Sprinkle dairy-free chocolate chips over the batter while the pancakes cook for an easy vegan-friendly variation.
The resistant starch naturally present in plantain flour helps create a structure that retains moisture without becoming greasy. The result is tender pancakes that stay soft for longer and do not dry out as quickly.
