Plantain Oatmeal PancakesJump to recipeReading Time: < 1 minute
Plantain Oatmeal Pancakes
- 1 medium sized ripe plantain (the more ripe the plantain, the sweeter it is)
- 1/2 cup old fashion oats (or any oats of your choice)
- 1 large egg (2 egg whites)
- 2 tablespoonfuls of brown sugar (or any other type of sugar, if using a sweetener, 1 sachet of sweetener equals 1 tablespoonful of regular sugar.
- 2/3 cup almond milk
- 1/2 teaspoonful ground cinnamon
- 1/2 teaspoonful pure vanilla extract (optional)
- 2 tablespoonfuls olive oil or cooking spray
- In a blender, add the old fashioned oats and blend till smooth. Peel the plantain and chop into bits to make it easy to blend. Then add the almond milk and sugar, combine on low speed until smooth.
- Add eggs, cinnamon, vanilla to the plantain oatmeal mixture. Combine mixture thoroughly till evenly combined, if you prefer softer pancakes, then add little water till you get your desired consistency. Note that the softer the plantain oatmeal mixture, the more difficult it is to flip.
- Using a non stick pan, add about 1/2 teaspoon of olive oil or spray pan with cooking oil, pour in batter. Cook over low to medium heat (high heat will make it burn easily and leave the middle uncooked). Flip when one side cooks adequately and remove to plate when done.
- Serve warm, with sweet Greek yoghurt and fruits or with pure maple syrup or your desired toppings.
This recipe yields healthy, guilt free, no processed flour pancakes all the while delicious. It is low on carbs, gluten-free and diary free. It is perfect for individuals sensitive to gluten and lactose intolerant.
The pan or griddle should not to be too hot before adding the mixture, otherwise, you’ll end up with burnt pancakes that are uncooked inside. Remember to always have the heat on low to medium so it cooks well.