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Categories:
flour all-purpose brown sugar double-acting baking powder baking soda salt eggs vegetable oil very ripe plantain buttermilk walnuts
Viewed: 34 - Published at: 5 years agoIngredients
- 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
Method
- In a large bowl, mix together the flours, brown sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the egg yolks, 1 1/2 tablespoons of the oil, plantain, and buttermilk.
- Add the liquid mixture to the dry mixture, along with the walnuts, and stir until batter is just mixed.
- There will be lumps in the batter.
- In another bowl, beat the egg whites to soft peaks and fold them into the batter.
- Heat a griddle over low heat and brush with some of the remaining 1/2 tablespoon of oil.
- 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.
- Flip pancakes and cook for another minute or until undersides are golden.
- 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.
- Serve pancakes with the Walnut Coconut Yogurt and maple syrup, if desired.
