Plantain and Banana Pancakes

Plantains and bananas are both members of the Musa family, but they have distinct flavors and textures. Plantains are starchier and less sweet than bananas, which makes them a good choice for savory dishes. In this recipe, the plantains are mashed and combined with ripe bananas to create a flavorful and satisfying pancake. The coconut flour and almond flour add a nutty flavor and a chewy texture, while the baking powder and baking soda help the pancakes to rise and become fluffy.

The history of plantains and bananas is a long and winding one, dating back to the early days of human civilization. Plantains are believed to have originated in Southeast Asia, while bananas are thought to have originated in the Americas. Both fruits were eventually brought to Africa by Portuguese traders, and they quickly became a staple food in many African countries. Today, plantains and bananas are grown in tropical regions all over the world, and they are enjoyed by people of all cultures.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 ripe banana
• 1/2 cup mashed ripe plantain
• 2 eggs
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon

Instructions

1. In a large bowl, mash the banana and plantain together.
2. Whisk in the eggs.
3. Add the coconut flour, almond flour, baking powder, baking soda, and cinnamon.
4. Mix until well combined.
5. Heat a lightly oiled griddle or frying pan over medium heat.
6. Drop 1/4 cup of batter onto the hot griddle for each pancake.
7. Cook for 2-3 minutes per side, or until golden brown.
8. Serve with your favorite toppings, such as maple syrup, fruit, or whipped cream.

Why It Works

• The combination of plantains and bananas creates a pancake that is both flavorful and satisfying.
• The coconut flour and almond flour add a nutty flavor and a chewy texture.
• The baking powder and baking soda help the pancakes to rise and become fluffy.