Caribbean Rum-Infused Plantain Pancakes with Coconut Whip
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.
Preparation
Get these tasks done before you start cooking.
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.
Tip: 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.
Tip: 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.
How to Make Caribbean Rum-Infused Plantain Pancakes with Coconut Whip
Total time: 1 h 33 min · Yields 4 servings
- 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.
Chef's Tips
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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