Plantain Pancakes with Spicy Maple Syrup and Peanuts
These delicious plantain pancakes are topped off with a spicy mix of chili, maple syrup and crushed peanuts to produce a delicious treat!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 extra ripe plantains
- 2.5 cups of milk (I used a plant-based milk)
- Juice from ½ a lime
- 1 tsp vanilla bean paste or vanilla extract
- 2.5 cups all purpose flour
- ½ cup corn meal
- 2 tsp baking powder
- ½ tsp baking soda
- 1 Pinch of salt
- Butter for frying
Instructions
- 1
Blend the plantains until smooth.
- 2
Into the blended plantains, mix in the milk, lime juice and vanilla, then set aside.
- 3
In a separate bowl, combine the dry ingredients, the flour, cornmeal, baking powder, baking soda, and salt.
- 4
Combine the wet and dry ingredients until it is just mixed. Try not to overmix the batter.
- 5
On a hot griddle or frypan, add a small nug of butter to the pan, then cook the pancakes on medium heat for 3-4 minutes on each side.
- 6
Once the pancakes are golden brown on both sides, they are ready to serve. I topped my pancakes with a mixture of maple syrup and chili oil and finished with crushed peanuts.