- 2 ripe plantains
- ½ cup potato starch
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 2 large eggs
- 1 cup vanilla coconut canned macaroons, crumbled into fine crumbs.
- ½ cup chocolate chips
- Oil, butter, or non-stick vegetable spray for frying.
I frequently make Plantain Pancakes year round, and made them a lot last Passover. They are hugely popular, super simple to make, and quite frankly a perfect Passover breakfast dish!
- Blend the plantains in a food processor or blender until smooth. Add the potato starch, baking powder, salt and eggs. Blend until smooth.
- Transfer the plantain mixture to a large bowl. Stir in the macaroons and the chocolate chips.
- Preheat a large skillet or griddle over medium/high heat. Spray with non-stick vegetable spray or lightly coat with oil/butter. Using a large spoon or ladle, pour pancake sized portions of batter onto the prepared skillet. Cook the pancakes on each side until browned. Repeat with remaining batter. Serve hot or warm.
- If you don’t have a food processor or blender, place the plantains in a large zipper bag. Press out the air then seal tightly. Smush the plantains until they are as smooth as possible. Follow the remaining directions above.
- If you can’t find plantains you can substitute 3 ripe bananas. This recipe will be very sweet if bananas are substituted. Cut the amount of macaroons to ½ cup.
- You can serve these with whipped cream or chocolate sauce.
- If making this recipe during the year you can substitute ⅓-½ cup of gluten free flour blend.
- There is no law that says that these delicious pancakes must be eaten only for breakfast. If you decide to eat them for lunch, or shnuker them out of the fridge for a midnight snack, the Plantain Pancake police will not come and arrest you. It’s true. My only advice is to warm them before eating them. They are way better that way.
- If you are not a huge coconut fan (gasp!) you can also leave the coconut macaroons out of the recipe.