These fluffy plantain pancakes are flavored with vanilla and a hint of cinnamon, and delicious topped with butter and maple syrup. While most pancake recipes include all-purpose flour, these ones are great for gluten-free, grain-free, and nut-free diets because they use Otto’s cassava flour instead. The plantains also add a wonderful starchiness and unique taste to an otherwise traditional breakfast food.

Servings: 2-4
Prep Time: 10 minutes
Cook Time: 6 to 8 minutes

Ingredients

2 large plantains
4 eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon (optional)
½ cup Otto’s cassava flour
½ teaspoon baking soda
¼ teaspoon sea salt
Grass-fed butter, Ghee or coconut oil, for cooking
Butter, Ghee, maple syrup, or honey, for serving

Directions

1. In a high-speed blender or stand mixer, combine the plantains with the eggs, vanilla extract, and cinnamon if using.

2. Add the cassava flour, baking soda, and salt. Blend until smooth and combined.

3. Heat a large skillet set over low to medium heat. Add some grass-fed butter or coconut oil to the pan to heat.

4. Once heated, pour small circles of the pancake mixture into the pan; once they start to bubble after about 3 to 4 minutes, flip and continue to cook until cooked through, about another 3 to 4 minutes. Continue to cook in batches until all the batter is used.

5. Top with butter, maple syrup or raw honey to serve.