Gluten Free Vegan Plantain Pancakes
Not only is plantain a tasty addition to any pancake, the stickiness of a very ripe plantain creates the perfect egg substitute to make these pancakes a 100% vegan friendly breakfast (lunch, or dinner). The addition of vegan cream cheese creates their fluffy texture and the generous amount of ground almonds gives them their sweet nutty bite. What's more, using ground almonds in combination with gluten free flour makes them lovingly low carb too! We used Doves Gluten Free Plain White Flour - a wonderful blend of rice, potato, maize and buckwheat flours, but any gluten free flour works. And if you're on a keto diet, just replace the half cup of flour with another half cup of ground almonds. Simple.
7 small pancakes
For the pancakes
1 very ripe plantain
¾ cup oat milk (or any unsweetened plant-based milk)
1 teaspoon maple syrup
1 teaspoon coconut oil (and more for oiling the pan)
2 teaspoons vanilla extract
½ teaspoon cinnamon
56g vegan cream cheese
3 tablespoons water
1½ teaspoons baking powder
½ cup ground almonds
½ cup plain gluten free flour
For the topping
1 very ripe plantain
2 teaspoons coconut oil
½ teaspoon brown sugar
Generous squirts of maple syrup
Vegan vanilla ice cream (optional)
For the plantain topping, peel and chop one ripe plantain diagonally. Heat the coconut oil in a large pan, add the plantain and sprinkle with the brown sugar. Fry on both sides until golden brown, then set aside.
Peel and mash the other ripe plantain in a bowl.
Add the oat milk, maple syrup, coconut oil, vanilla extract, cinnamon, cream cheese and water to the bowl. Use an electric whisk to beat smooth.
Fold in the baking powder, ground almonds and plain gluten free flour.
Heat a lightly oiled non-stick pan over medium to low heat. Drop a tablespoon of batter into the pan and gently swirl over the top with the spoon to create a flat(ish) circular shape. Cook until the pancake is golden brown on the bottom, then flip and cook until golden brown on the opposite side.
Top the pancakes with the fried plantain, maple syrup and a dollop of ice cream if you're feeling fancy.
by Stephanie Johnstone
Steph is our Art Director, lover of chai and keen wearer of yellow. She adores the Three Mushroom Risotto and anything with chilli involved. On her day off you’ll find her drawing, or brewing her own beer, all of course, whilst wearing something crazily co-ordinated.