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Caribbean Rum-Infused Plantain Pancakes with Coconut Whip

Caribbean Rum-Infused Plantain Pancakes with Coconut Whip


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

Chef’s Tip: Garnish with fresh mint leaves for a vibrant finish.

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
Chef’s Tip:

Preparation


Preparing the Pancake Batter

1

Combine dry ingredients

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

2

Mix wet ingredients

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

3

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

1

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.

2

Add sugar and vanilla

Add powdered sugar and vanilla extract.

3

Whip ingredients

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

Cooking Process


1

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.

2

Whipping the Coconut Cream

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

3

Warming the Syrup

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

Never leave hot oil unattended. Keep a lid nearby …

Plating & Serving


Caribbean Rum-Infused Plantain Pancakes with Coconut Whip

Caribbean Rum-Infused Plantain Pancakes with Coconut Whip

Caribbean Rum-Infused Plantain Pancakes with Coconut Whip

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Plating & Serving

Stack the pancakes high, top with a generous dollop of coconut whip, and drizzle with warm maple syrup.

Sauce Pairings

Maple syrup
Optional warming for a silky texture.
Sweetened condensed milk
Drizzle for extra sweetness.

Garnishes & Accompaniments

Fresh mint leavesShredded coconut

Perfect Sides

Tropical fruit salad
Crispy bacon

Chef's Final Touch

Garnish with fresh mint leaves for a vibrant finish.

Frequently Asked Questions

  • 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.

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