If you love bananas, these vegan plantain pancakes are for you! The banana pancakes are topped with caramelized plantains and banana ice cream. It’s perfect for late breakfasts on Sundays!
Hey banana-lovers, listen up! You’ll definitely want to make these Vegan Plantain Pancakes for your next weekend brunch BECAUSE there’s some serious triple banana action going on:
- one ripe banana in the pancake batter
- caramelized plantains on the pancake stack
- banana ice cream to top everything off!
The pancakes are perfectly fluffy and soft! Plus, they are easy to make (you only need one bowl to whisk together the batter), an ice cream scoop to create evenly sized and round pancakes, and a pan or pancake griddle to cook them.
I’m really good at buying plantains, but I’m really bad at using them for anything. So my plantains always get very ripe and black until I finally make something with them. While green plantains are more starchy and therefore great in savory dishes, very ripe and black plantains are best used for sweet meals (breakfast or dessert).
To use plantains as a pancake topping, I’ve peeled and sliced the plantain lengthwise. Then pan-fried it and sprinkled it with brown sugar to add a nice caramelization. Transfer them onto a kitchen paper to remove excess oil. That way the plantain slices get crispy bits! Delicious!
Banana Ice Cream
For the ice cream topping, I’ve made my favorite ice cream ever: 1-Ingredient Banana Ice Cream (also called Nice Cream). Here’s how you can make it:
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.
Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)
No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!
Yes, the pancakes use very little oil to begin with, so you can easily omit it but they will look different on the outside because I’ve been spraying/brushing the pan with oil.
Vegan Plantain Pancakes
Ingredients for the pancakes
- 1 very ripe banana
- 3/4 cup unsweetened plant-based milk e.g. rice milk
- 1 teaspoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon coconut oil + more for spraying the pan
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Ingredients for the toppings
- 1 very ripe plantain
- 2 teaspoons coconut oil
- 1/2 teaspoon brown sugar or coconut sugar
- 1 banana (peeled, in chunks, frozen overnight)
- 1 teaspoon maple syrup
- In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, vanilla extract, and coconut oil. Give it a quick whisk. Add in the flour and baking powder. Whisk until incorporated. Let the batter sit for a few minutes.
- For the caramelized plantain, peel and cut the plantain in thin strips lengthwise (about 4-5). Heat the coconut oil in a large pan, add the plantains and sprinkle with the brown sugar. Fry on both sides until golden brown. Then transfer them to a kitchen paper to remove excess oil. Set aside.
- Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6 pancakes out of the batter.
- For the banana ice cream, add the frozen and peeled banana chunks in a food processor and chop until creamy.
- Stack the pancakes, top them with the caramelized plantains, add a scoop of banana ice cream and drizzle with maple syrup. Enjoy!