Plantain Fritter Pancakes with Maple Coconut Cream and Toasted Walnuts

May 11, 2012 in Categories: , by

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This just may be the most decadent breakfast ever.  It’s perfect beside some eggs and sausage for a luxurious Sunday Brunch.  In fact, we treat this more as dessert in our house than a breakfast because it is quite sweet.  I had never cooked plantains before going paleo and I have fallen in love with the flavor of super ripe plantains (a kind of cross between banana and apple). These plantain pancakes are delicious both warm and cold, so I often make a larger batch of them in the evening (and I just scale up or down depending on how many really ripe plantains I happen to have around).  The pancakes really only flip easily if you keep them on the small side, or at least not much bigger than the size of your spatula.  I usually make them about 3 inches in diameter (so I typically get 5 pancakes out of two plantains).  The toasted walnuts add a lovely banana-maple-nut flavor to these pancakes (and somehow also reminiscent of apple pie), but they are optional (omit for AIP–other AIP modifications, replace nutmeg with mace and omit allspice).  Other delightful toppings include a little extra cinnamon or nutmeg, Cacao Nibs (love that crunch!), other nuts, berries, or nothing at all!

Ingredients (Toasted Walnuts):

1.     Heat a skillet over medium-high heat.
2.    Add walnuts to the hot skillet and cook, shaking the pan or stirring frequently to turn the pieces.  Cook until walnuts start to brown and are fragrant, about 3-4 minutes.
3.    Remove from the hot pan and set aside.

Ingredients (Maple Coconut Cream):

1.    Let the can of coconut milk sit still at room temperature for at least 24 hours (mine are still all the time on the shelf in my cupboard; this basically just means don’t toss a can into the fridge right out of your shopping bag).  Then gently (no shaking!!!!) place the can in your fridge overnight.  If you are using homemade coconut milk, pour it into a jar and let it sit on the counter for 2-3 hours after making it, then carefully put it in the fridge overnight (or longer).
2.    Carefully remove the can/jar and open it.  Spoon out the thick cream from the top half of the can into a small bowl.  Avoid getting any of the coconut water which has separated to the bottom (I like to use that coconut water in smoothies).
3.    Stir the maple syrup into the coconut cream and place it back in the fridge until ready to eat.

Ingredients (Plantain Pancakes):

1.    Using a fork or potato masher, mash plantain to a thick, slightly lumpy pulp (this can be a bit of a forearm workout).
2.    Add spices and mash in until completely mixed in.
3.    Heat 1-2 Tbsp of oil in a skillet over medium heat (use non-stick or a very well-seasoned cast iron frying pan).
4.    Spoon 1/4-1/3 cup globs of mashed plantains and drop into the frying pan.  Using the back of a spoon, spread them flat and about ½” thick.  They should be something like 3” in diameter.  I can usually fit three pancakes in a standard 12” pan so I have to cook them in batches.
5.    Cook for 7-9 minutes on the first side (you should have the temperature low enough that they aren’t browning too fast; low and slow is best for these).  Carefully, flip the pancakes over and cook for another 7-8 minutes on the second side.
6.    If you’re going to eat them warm, then enjoy!  If you are planning on eating them later, cool them on a wire rack.  Add more coconut oil to the pan before cooking subsequent batches.

Comments

Totally new to all of this. Your recipes sound so delicious. I must ask though, I have to have rules, what size is the can of coconut milk? I would imagine they come in various sizes. Thank you in advance for your response. Take care and have a great day.

Diana, if you click on the link provided, it will take you to an Amazon page with a picture of an actual brand of coconut milk. The size is clearly visible.

Can you tell us how much cream we expect to skim off the top? I purchase cans of coconut cream, and it seems like such an easy thing to save my cans of milk for recipes that require milk (not cream or water)

Thanks in advance!

Uh oh, I see now….Totally black….Good, that is what two of mine are and one is still yellow with black spots. I am anxious to try this out because I have not cooked with plantains before. Thank you for the recipe

I bought the Paleo Approach book and am almost (still working on 100% compliance) there……and just tried this recipe, minus the cinnamon and with a dash of ginger…first time I have ever had plantains….and omg….this is the start of a beautiful relationship…..

Thank you Sarah for all of your hardwork, research, help and sharing…….

Mine turned into a mushy mess…..where did I go wrong? They just never set for some reason. Still tasted good though

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