Sunday morning: my favorite time of week because I don’t have anything to do except make whatever I’ve been craving for breakfast all week but haven’t had the time to make. This week, I was feelin plantain pancakes, which are basically the easiest pancakes you’ll ever make because all you do is mash up ripe plantains and then cook em like pancakes! Easy peasy.
Plantains look like bananas but are actually more similar to a potato in taste I would say so they’re a super good savory option to pair with eggs, like I did today, and some fresh fruit. Not much is better than this you guys. Happy Sunday!!!
Plantain Pancakes with Fried Eggs and Fresh Fruit
- 2 ripe plantains
- 1 + ¼ Tbsp virgin coconut oil
- 6 organic free-range eggs
- salt and pepper to taste
- lots of your favorite fresh fruit
- Heat a non-stick skillet over med-low heat and add 1 Tbsp coconut oil.
- Add your plantains to a bowl or blender and mash them until you have a smooth-ish consistency.
- Once the pan is hot, add dollops of your plantain “batter” in about ¼ cup amounts (if you go too big, the pancakes become impossible to flip). Cook for about 2 minutes per side. You can tell they’re ready to flip when a nice crust has begun to form on the side that’s been cooking which allows you to flip it easier.
- They will still be very mushy once they are cooked so just be careful when removing them from the skillet.
- Meanwhile, heat a separate non-stick skillet or pan or whatever you use to cook your eggs over med-low heat. Once hot, crack your eggs into the pan/skillet/griddle and allow to cook until the egg whites are firm surrounding the yolk. You may have to do your eggs in separate batches if your pan isn’t large enough to cook all at once.
- Plate your plantain pancakes with your eggs, season with salt and pepper, and some fresh fruit on the side and enjoy!