Yup! You read that right. These babies are vegan AND fluffy with a little crisp on the edges.
Ingredients:
Pancake
1/3 yellow plantain
2 dashes Sea salt
2 dash Ceylon Cinnamon
1 cup Organic Unbleached All purpose flour
1 tablespoon Organic double acting baking powder
1 tablesoon Organic Apple cider vinegar
1 cup Oat milk or non dairy milk
1/3 cup Raw blue agave or other syrup
1 drop Organic Vanilla extract
2 drops Organic Almond extract
Miyokos baking butter with hint of salt
Coconut Whipped Creme
1 can Organic coconut cream
1/3 cup Raw blue agave or other syrup
1 drop Organic Vanilla extract
1 drop Organic Almond extract
1 dash of salt
Topping
Chia seeds
Lime
Directions:
Boiled Plantain
Wash, peel, and cut the plantain in half
Add water to a medium pot and add plantain to it until it is fully cooked through (fork smoothly goes into it)
Coconut Whipped Creme
Scoop the coconut cream at the top of the can into a mixing bowl
Pour 1/3 of the remaining coconut water into the bowl with the coconut cream
Add a squirt or two of agave
Add salt
Add cinnamon
Add vanilla extra
Add almond extract
Use a mixer or a whisk for about three minutes to bring the coconut cream to a whipped consistency.
Put in fridge to stay cool and thick
Pancake Mix
Add 1/3 of the boiled plantain into mixing bowl and mash up
Add all the dry ingredients (flour, baking powder, salt, cinnamon) into the bowl and mix with plantain
Add wet ingredients (oat milk, agave, extracts) and mix all together (should see bubbles)
Cook Pancake
Heat up frying pan at medium heat
Add butter to fully cover pan
Add desired pancake amount to pan (3 tablespoons full recommended)
Flip after the full pancake has bubbles on top (showing that it is fully cooked through)
Take off pan when bottom is golden brown
Serve
Stack 3-5 pancakes on top of each other
spread coconut whipped crème on the side
Add Chia seeds and lime zest on top
Drizzle agave on top