- 1 and ¼ super ripe plantain, when I say super ripe I mean one that is dark brown/black in colour and squishy
- 1 egg
- 250 ml wheat flour
- 250 ml almond milk
- 1 tea spoon coconut oil
- 1 heaping teaspoon cinnamon (or more)
- 2 tablespoons of honey
- 1 handful of blueberries
- Mix your pancake ingredients together: eggs, wheat flour, almond milk, coconut oil, cinnamon and 1 plantain (you’ll use the remaining ¼ for your syrup), until you get a smooth thick paste. I used a blender because whisking the plantain would have taken ages.
- Now heat up whatever you love to cook your pancakes on. I used a non stick frying pan and added a teaspoon of coconut oil.
- Add a small amount of your pancake mix to the hot frying pan and cook until bubbles begin to appear in the batter then flip. Cook for about 2 minutes per side, depending how big you make them. I find that wheat flour makes the pancakes fluffy and softer than normal pancakes, so it breaks a lot easier. I would suggest making the pancakes small. The smaller you make them, the easier they are to flip and not break apart. Make all your pancakes.
- Dice the left over plantain into small pieces and fry for about 2-3 minutes.
- Add 2 tablespoons of honey and a handful of blueberries to the diced plantain and let it simmer for a minute.
- Stack your pancakes and pour your syrup on top.