Egg-Free Plantain Pancakes

Ingredients

• 2 medium Ripe plantains
• 1/2 cup Tapioca starch
• 1/2 cup Coconut milk
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 2 tablespoons Sugar
• 1/4 teaspoon Pinch of salt
• 1 tablespoon Coconut oil, for cooking

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium ripe plantains and cut them into 2.54 cm pieces.
2. 2In a blender, combine the 2.54 cm pieces of ripe plantain, 1/2 cup tapioca starch, 1/2 cup coconut milk, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 2 tablespoons sugar, and 1/4 teaspoon salt. Blend on high speed for 1 to 2 minutes, or until the mixture is completely smooth and no lumps remain.
3. 3Heat a 25.4 cm non-stick frying pan or griddle over medium heat. Add 1 tablespoon of coconut oil to the pan and let it heat for 1 minute until it shimmers.
4. 4Pour 1/4 cup of the batter onto the hot, oiled pan for each pancake. Cook for 2 to 3 minutes on the first side, until small bubbles start to form on the surface and the edges look set.
5. 5Carefully flip each pancake using a spatula and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, adding a little more coconut oil to the pan if needed between batches.
6. 6Serve the pancakes immediately with your favorite toppings, such as fresh fruit or syrup.

Substitutions

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