Plantain Walnut Pancakes with Walnut Coconut Yogurt

Name: Plantain Walnut Pancakes with Walnut Coconut Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole-wheat flour; 1/2 cup all-purpose flour; 3 tablespoons packed brown sugar; 1/2 teaspoon double acting baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs, separated, whites at room temperature; 2 tablespoons vegetable oil; 1 very ripe plantain, mashed; 1 1/3 cups buttermilk; 1/2 cup walnuts, toasted and chopped

Servings: persons

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, separated, whites at room temperature
2 tablespoons vegetable oil
1 very ripe plantain, mashed
1 1/3 cups buttermilk
1/2 cup walnuts, toasted and chopped

1
In a large bowl, mix together the flours, brown sugar, baking powder, baking soda and salt.
2
In a medium bowl, whisk together the egg yolks, 1 1/2 tablespoons of the oil, plantain, and buttermilk.
3
Add the liquid mixture to the dry mixture, along with the walnuts, and stir until batter is just mixed.
4
There will be lumps in the batter.
5
In another bowl, beat the egg whites to soft peaks and fold them into the batter.
6
Heat a griddle over low heat and brush with some of the remaining 1/2 tablespoon of oil.
7
Drop the batter onto the griddle by tablespoons and cook the pancakes for 1 to 2 minutes, or until bubbles form on top and bottom is golden.
8
Flip pancakes and cook for another minute or until undersides are golden.
9
Using a spatula, transfer pancakes to a platter and keep warm until all of the pancakes are cooked, repeating the process with the remaining oil for brushing the grill.
10
Serve pancakes with the Walnut Coconut Yogurt and maple syrup, if desired.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup whole-wheat flour, 1/2 cup all-purpose flour, 3 tablespoons packed brown sugar, 1/2 teaspoon double acting baking powder, and more.

Yes, Plantain Walnut Pancakes with Walnut Coconut Yogurt falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!