Protein Plantain Pancakes

I’m Caribbean, so plantain is always in my apartment. That’s just how I grew up, if you’re Caribbean or African than you know. Sometimes I have too much plantain to know what to do with, so I’ve had to get creative in how I use them. And my plantain pancakes is the greatest creation!

Adding ripe plantain to pancakes is one of the best ways to get rid of those over ripe plantain you have in your kitchen while spicing up your breakfast routine.

I’ve recently found a way to make pancakes have more protein but still taste decadent and I’ve listed my secrets below!

Feeds about 4 people

Ingredients:

Kodiak Power Cakes Protein Mix - I eye ball it but it’s about 1 1/2 cup

1/2 teaspoon baking powder

1/2 teaspoon baking soda

dash of salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon fresh grated ginger

1 egg

2 tablespoons salted butter

1 teaspoon vanilla

1/2 cup heavy cream

1/2 cup water

1 teaspoon apple cider viegar

1 ripe plantain

1/4 cup chopped walnuts

Instructions:

Put your pan on the stove and turn it on to high heat. We want to make sure our pan is hot hot before adding our pancakes to it, this will prevent them from sticking.

Prepare your ginger — you can grater fresh ginger yourself or you can use the frozen squares from the grocery store. I used the frozen squares of fresh ginger from Trader Joes.

In a small bowl, melt your butter with your fresh grated ginger. In a separate bowl, mash your plantain completely, then add your vanilla, melted butter/ginger combo, and egg to your plantain. Mix to combined. Add in your pancake mix, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger.

In a separate measuring cup, mix together your heavy cream, water and apple cider vinegar (this is a great substitute for buttermilk, but I like the consistency of my pancakes with this specific combo better). If you can’t have heavy cream than a milk of your choice should also work with the apple cider vinegar.

Pour your heavy cream mixture into your pancake mix and thoroughly combined. You want the consistency to resemble a cake mix or banana bread. It shouldn’t be too loose. If it is you can always add more Kodiak pancake mix or all purpose flour (you can use oat or almond as well).

Lastly, fold in your chopped walnuts.

Adjust your heat to medium low and add in your oil, I use avocado oil. Once your oil is hot (you can test this by sprinkling a little water to see if it sizzles) use a measuring spoon, ice cream scoop, or small ladle to scoop your pancake mix and place it in your pan. This will give you a more precise, round shape. Let the pancakes cook for about 2 minutes or until you see little bubble start to form, then flip. Repeat the same process on the other side. Serve with a little butter and your choice of toppings, I like maple syrup.