How long can I store leftovers?

Store leftover pancakes in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, you can prepare the batter and refrigerate it overnight. Make sure to stir before using.

What can I substitute for rum?

If you prefer alcohol-free pancakes, use 1 teaspoon of vanilla extract instead of rum.

Can I use green plantains?

No, green plantains are not sweet enough. Always use ripe, blackened plantains for this recipe.

Is there a vegan version?

Substitute eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and milk with almond milk.

Caribbean Rum-Infused Plantain Pancakes with Coconut Whip

Name: Caribbean Rum-Infused Plantain Pancakes with Coconut Whip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Breakfast
Ingredients: 2 ripe plantains; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 2 tablespoons brown sugar; 1/2 teaspoon salt; 2 large eggs; 1/4 cup milk; 2 tablespoons dark rum; 1 can full-fat coconut milk; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 2 tablespoons coconut oil or butter; Maple syrup

A Tropical Twist on Classic Pancakes

Discover the flavors of the tropics with these deliciously indulgent pancakes made with sweet plantains, a hint of rum, and topped with a creamy coconut whip.

1 h 10 min
4
Intermediate

Ingredients

For the Pancakes

2 ripe plantains

peeled and mashed

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

2 tablespoons brown sugar

1/2 teaspoon salt

2 large eggs

1/4 cup milk

or coconut milk for extra flavor

2 tablespoons dark rum

For the Coconut Whip

1 can full-fat coconut milk

refrigerated overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Cooking

2 tablespoons coconut oil or butter

Maple syrup

for serving

Preparation

Preparing the Pancake Batter

Combine dry ingredients

In a large bowl, combine mashed plantains, flour, baking powder, cinnamon, brown sugar, and salt.

Mix wet ingredients

In another bowl, whisk together eggs, milk, and rum.

Combine wet and dry

Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.

For fluffier pancakes, let the batter sit for 10-15 minutes before cooking.

Making the Coconut Whip

Scoop solid cream

Scoop the solidified coconut cream from the top of the can into a bowl.

Ensure the coconut milk is refrigerated overnight for a successful whip.

Add sugar and vanilla

Add powdered sugar and vanilla extract.

Whip ingredients

Using an electric mixer, whip the mixture until peaks form.

Cooking Process

Cooking the Pancakes

Heat coconut oil in a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Whipping the Coconut Cream

Use chilled equipment and whip the cream until stiff peaks hold.

Warming the Syrup

Gently warm maple syrup over low heat before serving, if desired.

Plating & Serving