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Plantain infused Pancakes w. Coconut Whipped Créme

Yup! You read that right. These babies are vegan AND fluffy with a little crisp on the edges.



  • 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


  • Chia seeds

  • Lime


Boiled Plantain

  1. Wash, peel, and cut the plantain in half

  2. 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

  1. Scoop the coconut cream at the top of the can into a mixing bowl

  2. Pour 1/3 of the remaining coconut water into the bowl with the coconut cream

  3. Add a squirt or two of agave

  4. Add salt

  5. Add cinnamon

  6. Add vanilla extra

  7. Add almond extract

  8. Use a mixer or a whisk for about three minutes to bring the coconut cream to a whipped consistency.

  9. Put in fridge to stay cool and thick

Pancake Mix

  1. Add 1/3 of the boiled plantain into mixing bowl and mash up

  2. Add all the dry ingredients (flour, baking powder, salt, cinnamon) into the bowl and mix with plantain

  3. Add wet ingredients (oat milk, agave, extracts) and mix all together (should see bubbles)

Cook Pancake

  1. Heat up frying pan at medium heat

  2. Add butter to fully cover pan

  3. Add desired pancake amount to pan (3 tablespoons full recommended)

  4. Flip after the full pancake has bubbles on top (showing that it is fully cooked through)

  5. Take off pan when bottom is golden brown


  1. Stack 3-5 pancakes on top of each other

  2. spread coconut whipped crème on the side

  3. Add Chia seeds and lime zest on top

  4. Drizzle agave on top

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