I absolutely had to upload this recipe! My birthday was a month ago and these babies said hello to my hungry tummy on my birthday morning 😀 I don’t count calories, but I am assuming that this recipe may have been slightly high in calories because of its sugar content (from the coconut nectar and ripe plantains), so of you are loosing weight or on a detox diet, then I would save this recipe as a healthy cheat treat. I was on a sugar detox prior to making this recipe and It was completed the night before my birthday, so I broke it with these delicious pancakes. Thanks to for this awesome birthday treat 🙂


1 very ripe medium plantain
2 tbsp coconut flour,
2 tbsp organic canned coconut milk
1 tbsp almond-hazelnut butter
1 tbsp cinnamon, 1/2 tsp baking soda,
1/2 tsp baking powder
pinch of sea salt,
3 tbsp coconut oil

Ingredients for plantain syrup:
Diced plantain pieces
2 tbsp coconut nectar
2 tsp cinnamon

Heat up a greased skillet over medium heat and cut plantain into 3 pieces to caramelize it.

Remove from skillet and set 1 piece of the plantain aside for the syrup.

Mash the remaining plantains and add remaining ingredients until batter forms (or you can throw everything in a food processor or blender to form batter).

Add batter in small amounts in a greased non stick skillet and cook about a minute per side, or until bubbles form.

Combine diced left over plantain with syrup ingredients and top these awesome pancakes.

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