Chocolate Chip Plantain Pancakes are made with super ripe plantains and most excellent quality chocolate making them a healthy, moist, uniquely flavorful, breakfast treat. They’re the perfect Mother’s Day breakfast/brunch, and Mom will love you (even more!) for them.
Chocolate Chip Plantain Pancakes
I am incredibly blessed to have a menchlach, smart, beautiful, wonderful, kind, creative, enthusiastic daughter in law – from Venezuela. How cool is that??? It’s been really fun to learn some of her favorite Venezuelan recipes. Can you say Arepas? One of the recipes she taught our family was for Plantain Pancakes. I modified her recipe, and created Chocolate Chip Plantain Pancakes. She is very excited to try the new recipe! It’s true, she told me so herself!
What’s the Difference Between a Banana and a Plantain?
You might be wondering what the difference between plantains and bananas are. Here is what I found.
This information comes from www.foodsforbetterhealth.com:
- Plantains resemble green bananas, but when they ripen, they turn black and are used as a vegetable.
- Bananas have a thinner skin, and when ripen, they turn yellow.
- Plantains have a thicker skin, natural brown spots, and rough areas.
- Fresh plantains have more vitamin C, vitamin A, and potassium than bananas.
- Plantains are starchy while bananas taste sweet.
- The size of a plantain and banana also differ, as plantains are usually longer than bananas.
- The Glycemic Index of plantain and banana is 40 and 52, respectively.
It’s really really important to use very ripe plantains for this recipe. They will be a little sweet, an will be much softer than the unripe plantains. Similar to an unripe banana…unripe plantains are not what we’re looking for in this recipe.
Ripe plantains will be kind of nasty looking, slightly soft, with lots of brown spots. Those are perfect for this recipe!
Super ripe plantains make the best pancakes.
Chocolate Chip Plantain Pancakes are fairly simple to make
The original recipe basically calls for plantains and eggs. That’s it.I changed the recipe to have a slightly more substance, adding a little flour and baking powder and of course good quality chocolate chips.Pancakes are always better with chocolate chips.All you need is a ripe plantain and a food processor (ok a few other pantry friendly ingredients) and you’re ready to go. The batter is super rich and creamy and cooks fairly quickly.
Chocolate Chip Plantain Pancake Batter – check out how rich and creamy it is!
Be careful to watch the pancakes closely as they cook, or they could burn. And that, my friends, would be a huge avoidable bummer.
Chocolate Chip Plantain Pancakes can be made in a cool mini pancake pan. The pan works pretty well to help keep the shape of the pancakes.
Chocolate Chip Plantain Pancakes – the Recipe
Here is the recipe for light and fluffy plantain pancakes. For a simpler version you can blend ripe plantains and egg. They’ll be delicious, just not as fluffy.
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Chocolate Chip Plantain Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 39 minutes
- Yield: 10 3-inch pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Gluten Free
- Diet: Kosher
Description
Chocolate Chip Plantain Pancakes are made with super ripe plantains and most excellent quality chocolate making them a healthy, uniquely flavorful, breakfast treat. Super ripe plantains make these Chocolate Chip Plantain Pancakes the most moist and flavorful ever. They’re the perfect Mother’s Day breakfast/brunch, and Mom will love you (even more!) for them.
Ingredients
- 1 large, ripe plantain, peeled and cut into four pieces
- 1 large egg or 3 tablespoons JUST Egg replacer
- 1/2 cup (gluten free) flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon kosher salt
- 1/4 cup chocolate chips
- oil or non-stick spray for frying
Instructions
- Place plantain in the bowl of a food processor. Pulse until almost smooth.
- Add the egg and pulse until just blended.
- Add the flour, baking powder and salt. Pulse until blended and creamy.
- Transfer the pancake batter to a medium bowl. Fold in the chocolate chips.
- Heat a skillet or pancake pan over medium/high heat.
- Grease the pan, then scoop spoonfuls of batter onto the skillet.
- Brown on both sides.
- Repeat with the remaining batter.
Equipment
My favorite mini nylon spatula, Set of 4 (1 each color)
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Norpro Brownie Spatula with Scalloped Blade, Red
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OXO Good Grips Silicone Cookie Spatula
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Dash DMS001WH Mini Maker Electric Round Griddle for Individual Pancakes
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Pancake Pan 7 Molds Nonstick Breakfast Griddle Blini pan, Gas Compatible,9.7 inch Blue
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7-Mold Pancake Pan Nonstick Breakfast Griddle, Gas Compatible,9.7 inch Black
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California Gourmet – 45% Cocoa Vegan Chocolate Chips Dairy Free Kosher Gluten Free Nut Free
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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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Buy Now → Notes
I frequently double this recipe.
You can store Chocolate Chip Plantain Pancakes for up to three days in the refrigerator.
To make these Kosher for Passover here are two alternatives:
I frequently make Plantain Pancakes year round, and made them a lot for Passover, substituting potato starch for the all-purpose-gluten-free-flour. They are hugely popular, super simple to make, and a perfect Passover breakfast dish!
This year I made them Kosher for Passover by doubling the recipe and increase the eggs to 3 large eggs. Replace the 1/2 cup gluten free flour with 2 teaspoons gluten free cake meal. They will be slightly softer than the year round ones but still excellent.
Nutrition
- Serving Size:
- Calories: 81
- Sugar: 5.5 g
- Sodium: 37.4 mg
- Fat: 2.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 14.7 g
- Fiber: 1 g
- Protein: 1.6 g
- Cholesterol: 18.6 mg
They’re really really good!
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