Caribbean Spiced Plantain Pancakes (Dairy & Nut-Free)

Instructions

1. 1In a large bowl, mash the 2 ripe plantains with a fork until they are completely smooth and no large lumps remain.
2. 2In a separate medium bowl, whisk together the 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt until well combined.
3. 3Add the dry ingredients from the medium bowl to the mashed plantains in the large bowl. Stir with a spoon until the mixture is mostly combined.
4. 4Pour in the 1 cup of dairy-free milk, 1/2 cup of unsweetened applesauce, and 1 teaspoon of vanilla extract into the plantain and flour mixture. Stir gently until everything is just combined into a batter. Be careful not to overmix.
5. 5Heat a large non-stick frying pan or griddle over medium heat. Add the 1 tablespoon of coconut oil to the pan and let it heat up until it shimmers.
6. 6Pour 1/4 cup of the batter onto the hot, oiled frying pan for each pancake. Cook for 2 to 3 minutes on the first side, until you see bubbles forming on the surface and the edges look set.
7. 7Carefully flip each pancake and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through. You can gently press the center of a pancake; it should feel firm.
8. 8Serve the pancakes immediately with dairy-free whipped cream and a drizzle of maple syrup.

Substitutions

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