Skip the ordinary pancakes and try these Plantain Pancakes, a tropical twist for your breakfast options!
These Vegan Plantain Pancakes use sweet, ripe plantains instead, blended with a light batter for a delicious and satisfying breakfast. Pancakes are a breakfast staple, but finding a satisfying variation can be a challenge. Well, look no further than the tropical fruit – plantain, offering a slightly different flavor profile and texture compared to bananas. These tropical fruits are not only delicious but also a fantastic base for pancakes. They are high in vitamins, dietary fiber, and potassium, just like bananas.
Plantain vs Bananas
Bananas and plantains, although belonging to the same family, differ greatly. Plantains come in varying maturity stages, ranging from green to yellow or black, and have tougher skins. Their texture and flavor profile vary depending on the stage at which they are harvested. Like potatoes, green plantains are starchy and less sweet; ripe plantains are sweeter but stay stiffer than bananas.
On the other side, when ripe, bananas are softer and sweeter; they are frequently eaten raw or added to sweet meals like smoothies and pastries. Plantains, especially when green, are richer in dietary fiber and complex carbs than bananas, which are heavier in sugar and carbohydrates. Plantains are traditionally used for cooking and are found in many savoury meals like Plantain Chips , but bananas are mostly eaten raw or in sweet dishes and are a flexible choice for experimenting with other cuisines.
Plantains come in different ripening stages that range from green to yellow to black. Pancake recipes can be made more creatively by utilizing the distinct flavor profiles and textures that each stage offers. Ripe (yellow or black) plantains are softer and sweeter than green ones, which are often starchier and less sweet.
If you do not have a sweet tooth, savoury pancakes is the way to go. A delicious variation on the classic sweet pancake is these savory pancakes. Savoury pancakes contain cheese, herbs, vegetables, or even meats in place of sweet components like sugar, vanilla, or fruit. You can also make Vegetable pancakes with veggies Depending on the fillings and toppings that are utilized, they can be served as a side dish or as the main course.
Vegan Plantain Pancakes Ingredients:
- 1 large ripe plantain
- Dry Ingredients: 1 1/3 cups (170 g) All-purpose flour 2 teaspoons Baking powder Pinch of fine sea salt 2 tablespoons Sugar
- Wet Ingredients: 1 1/4 cups (300 ml) Soy milk 1 teaspoon Lemon juice 1 teaspoon Vanilla extract
- Cooking: 2 tablespoons Vegan butter (for greasing)
- Serving: Maple syrup (or your favorite topping)
Instructions for these Pancakes
- Prepare the Dry Ingredients : In a medium bowl, combine 1 1/3 cups flour, 2 teaspoons baking powder, a pinch of salt, and 2 tablespoons sugar. Whisk together and set aside.
- Mix the Wet Ingredients : In another bowl, whisk together 1 1/4 cups soy milk, 1 teaspoon lemon juice, sugar and 1 teaspoon vanilla extract until smooth. Add it to the mashed plantains.
- Combine and Mix : Pour the wet ingredients into the dry ingredients. Whisk well to combine. Optionally, let the batter rest in the refrigerator for up to 30 minutes to enhance the texture.
- Cook the Pancakes : Heat a frying pan over medium heat and grease with a little vegan butter. Optional: Fry slices of plantain until golden on both sides.
- Pour a scoop of batter over the plantain slices in the hot pan. Cook until bubbles form and burst in the center, then flip and cook briefly on the other side.
- Serve and Enjoy : Serve the pancakes warm with plant-based yogurt and maple syrup, or accompany with your favorite fruits.
Storing and Freezing Plantain Pancake Batter
Cooked Pancake Storage Instructions:
- Refrigerator : If you plan to consume the plantain pancakes within a few days, you can store them in the refrigerator. Place the pancakes in an airtight container or wrap them tightly with plastic wrap or aluminum foil. They will keep in the fridge for about 3 to 4 days.
- Reheating : To reheat refrigerated plantain pancakes, you can use a microwave, a toaster oven, or a skillet. In the microwave, heat them on a microwave-safe plate for 20-30 seconds or until warm. In a toaster oven or skillet, reheat at a low heat to avoid burning, flipping as needed.
Pancake Batter Storage Instructions:
You can tell if your plantain pancake batter has gone bad by looking, smelling, feeling, and even tasting it (a little!). Here’s how:
- Look for discoloring, dark spots, or mold growth (it can be white, green, or black).
- If it smells unpleasant or sour, ditch it.
- If it’s slimy, separates a lot, or clumps up and won’t mix in, it’s bad.
- If a tiny taste is off, throw it out. Also, watch out for weird bubbling or signs of fermentation. This means the batter is no longer good.
Here’s the shelf life for the batter for safe eating:
- Fridge: 2-3 days
- Freezer: 1 month
No matter where you store it, use an airtight container to keep it fresh. If you see any of these signs, throw away the batter to avoid getting sick.
Other pancakes from the blog:
- Fluffy Vegan Banana Pancakes – Spiced With Fennel and Cardamom
- Savory Healthy Vegetable Pancakes – Vegan, Gluten-Free
Vegan Plantain Pancakes Recipe
Ingredients1x2x3x
- 1 Large Plantain Super ripe
- 1 1/3 cups All purpose flour 170 g
- 2 teaspoons Baking Powder
- 1 pinch Fine Sea Salt
- 2 tablespoons Sugar
- 1 1/4 cups Soy Milk 300 ml
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 2 tablespoons Vegan Butter for greasing
- Maple Syrup for serving
Instructions
- In a medium bowl, combine 1 1/3 cups flour, 2 teaspoons baking powder, a pinch of salt, and 2 tablespoons sugar.
- Whisk together until thoroughly mixed and set aside.
- In another bowl, mash the ripe plantain with a whisk or fork. Then add 1 1/4 cups soy milk, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract and whisk everything until smooth.
- Ensure all ingredients are well incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk vigorously until the mixture forms a smooth batter, ensuring there are no lumps.
- Optionally, refrigerate the batter for up to 30 minutes to improve texture.
- Heat a frying pan over medium heat. Grease the pan lightly with vegan butter or oil to prevent sticking.
- Optionally, fry slices of plantain in the hot pan until golden on both sides. Set aside.
- Once the pan is hot, pour a scoop of batter onto the pan for each pancake. Allow the batter to spread naturally into circular shapes.
- Cook the pancakes until bubbles form on the surface and begin to burst, indicating the bottom is cooked. This typically takes 2-3 minutes.
- Carefully flip each pancake using a spatula and cook for an additional 1-2 minutes on the other side, or until both sides are golden brown and cooked through.
- Remove the pancakes from the pan and transfer them to a plate.
- Repeat the cooking process with the remaining batter, adjusting the heat if necessary to prevent burning.
- Serve the pancakes warm, optionally topping them with the fried plantain slices, plant-based yogurt, maple syrup, or your favorite fruits. Enjoy your delicious vegan pancakes!
Nutrition
Enjoy a refreshing Date strawberry Protein smoothie with just a few ingredients and no banana. Perfect for a protein-rich, quick and easy breakfast or snack!
Why You’ll Love This High Protein Vegan Date Strawberry Smoothie
If you are looking for a delicious, nutritious way to start your day or refuel after a workout, then you are at the right place. This vegan strawberry protein smoothie is perfect for you, AND it doesn’t contain any protein powder, packing in 20-22 g of protein per serving!
Packed with protein-rich ingredients like chia seeds, almond butter, soy milk, and soy yogurt, this smoothie is a healthy and plant-based option to help you meet your protein needs.
Plus, it’s naturally sweetened with dates, making it a healthy treat. And for those who prefer to skip bananas in their smoothies, this recipe is banana-free. Get ready to blend up a tasty and satisfying protein-packed smoothie that will leave you feeling energized and nourished.
High Protein Vegan Date Strawberry Protein Smoothie Ingredients and Substitutes:
- Soy milk (unsweetened) : You can substitute with almond milk, oat milk, coconut milk, or any other plant-based milk of your choice.
- Soy yogurt (plain or vanilla) : If you don’t have soy yogurt, you can use oat yogurt, almond yogurt, coconut yogurt, or any other type of yogurt you prefer.
- Chia seeds: Chia seeds can be replaced with flax seeds, hemp seeds, or ground nuts for added protein and fiber.
- Strawberries : You can use any other type of berry such as blueberries, raspberries, or blackberries as a substitute for strawberries.
- Medjool dates (add more if you want it to be sweeter): If you prefer a different natural sweetener, you can use honey, maple syrup, agave nectar, or stevia.
- Almond butter (for extra protein and richness): Almond butter can be swapped with peanut butter, cashew butter, sunflower seed butter, or any other nut or seed butter you prefer.
- Vanilla extract: If you don’t have vanilla extract, you can use almond extract, maple syrup, or a dash of cinnamon for flavor.
- Ice cubes : If you don’t have ice cubes, you can use frozen fruit or omit them altogether for a less chilled smoothie. Adjust the amount based on how thick or thin you prefer your smoothie to be.
- Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries if you prefer. Just add some ice to the smoothie to achieve a cold and thick consistency.
- Can I use a different type of milk or liquid?
Absolutely! Feel free to use any milk of your choice, such as almond milk, coconut milk, or even water. You can also use orange juice or apple juice for a different flavor.
- Can I add other fruits to this smoothie?
Of course! You can mix in other fruits like blueberries, pineapple, banana, or mango to create a unique blend. Feel free to freeze the fruit beforehand for a thicker smoothie.
- Can I add sweetener to the smoothie?
Yes, you can add sweetener of your choice if desired. You can use maple syrup, agave nectar, or a sugar substitute to adjust the sweetness to your liking.
- How can I make this smoothie in advance for busy mornings?
You have two options: you can either freeze the prepared smoothie and thaw it overnight for a quick breakfast, or you can prep the ingredients, freeze them, and blend them with the liquids in the morning for a fresh smoothie.
Other smoothies from the blog:
- Mango Lassi
- Mango Cardamom Nice-Cream
Date Strawberry Protein Smoothie: No Protein Powder, No Banana
Ingredients1x2x3x
- 1 cup soy milk unsweetened
- ½ cup soy yogurt plain or vanilla
- 1 tablespoon chia seeds or flax seeds
- 1 teaspoon vanilla extract
- 4-5 large strawberries fresh or frozen
- 2 pitted Medjool dates add more if you want it to be sweeter
- 2 tablespoons almond butter for extra protein and richness
- Ice cubes optional, adjust based on your preference for thickness
Instructions
- If your dates are not soft, soak them in warm water for about 10 minutes to soften them up.
- In a blender, add the soy milk, soy yogurt, chia seeds, strawberries, softened dates, and almond butter. Add some ice cubes if desired for a colder and thicker smoothie.
- Blend on high until smooth and creamy. Add more soy milk if needed to reach your preferred consistency.
- Enjoy your smoothie immediately for the best flavor, or keep it chilled in the refrigerator.
Nutrition
Enjoy the rich flavors of Swiss chard chana saag , a nutritious curry using chickpeas, spinach, and spices. Easy to make and perfect for weeknight meals.
What is Saag?
Saag is a traditional Indian dish made with leafy green vegetables. The term “saag” refers to a mix of greens, with spinach being the most commonly used option. Other greens that can be used for saag include mustard greens, collard greens, kale, beet leaves, and swiss chard. The greens are typically cooked down into a flavorful curry or stew, making saag a nutritious and delicious dish that can be enjoyed with rice or roti or naan.
Ingredients for Swiss Chard Chana Saag:
Following are the ingredients required to make this delicious Saag Chana recipe along with the measurements for 4 servings.
- 1 cup dry chickpeas
- 300 g Swiss Chard
- Masala base
- Water to achieve desired consistency
- 3 cloves garlic, minced
- 1 ½ inch fresh ginger, minced
- 2-3 Green chili pepper
- 1 medium tomato roughly chopped
- ¾ teaspoon salt
- 1 tbsp olive oil or oil of choice
- 1 tsp whole cumin seeds
- 1 medium onion finely chopped
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp salt
- 1 tsp garam masala
Tempering:
- 1 tbsp olive oil
- 2 cloves garlic, csliced
- 3-4 dried red chili peppers
- Pinch of asafoetida/hing
Garnish:
- Freshly squeezed lemon juice
- Chopped coriander
Substitutes for Swiss Chard Chana Saag Ingredients
Saag chana is a delicious and nutritious dish that combines tender chickpeas with flavorful spinach. However, if you’re missing some of the ingredients or looking for alternatives, here are a few substitutes you can use:
For Saag (Spinach):
- Kale: Kale is a great substitute for spinach as it has a similar taste and texture. You can use it in the same proportion as spinach in the recipe.
- Swiss chard: Swiss chard has a slightly earthy flavor and can be used as a substitute for spinach. Just remove the stems and use the leaves in your saag chana.
- Mustard greens: Mustard greens have a slightly peppery taste, but they work well as a replacement for spinach in saag chana. Use them in the same quantity as spinach.
For Chana (Chickpeas):
- Kidney beans: If you don’t have chickpeas, kidney beans can be a suitable substitute. They have a similar texture and can add a hearty element to your dish.
- Black-eyed peas: Another great alternative to chickpeas is black-eyed peas. They have a mild flavor and a creamy texture that can work well in saag chana.
- Lentils: Lentils can be a flavorful and protein-packed substitution for chickpeas in saag chana. Opt for green or brown lentils as they hold their shape well when cooked.
For Ground Spices:
- Garam masala: If you don’t have all the individual spices, garam masala can be a convenient substitute. It usually contains a blend of aromatic spices such as cumin, coriander, cinnamon, cardamom, and cloves. Be mindful of the quantity, as garam masala can be quite potent.
How to store Saag Chana?
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a pan on the stovetop or in the microwave until heated through.
- You can also freeze the Chana Saag for longer storage. Transfer cooled curry to a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other curries from the blog:
- Best Chana Masala – Chickpea Curry
- Kerala Kadala Curry (Brown Chickpea coconut curry)
- Easy Chana Masala (an easier version)
- Vegan Chickpea Curry
- Creamy Lentil Tofu Masala
- Mushroom Masala – Restaurant Style
- Vegan Malai Kofta
- Vegan Palak Paneer (Tofu)
Swiss Chard Chana Saag Recipe
Ingredients1x2x3x
- 1 cup dry chickpeas 240 g
- 1 lbs Swiss chard about 500 g
Masala base
- 1 tbsp olive oil 15 ml
- 1 tsp whole cumin seeds
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1½ inch piece fresh ginger minced (4 cm)
- 2-3 green chili peppers adjusted to taste
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 medium tomato roughly chopped
- 1 tsp garam masala
- 1½ tsp salt divided into two portions of ¾ tsp
Tempering:
- 3-4 dried red chili peppers for tempering sliced for tempering
- 2 cloves garlic
- A pinch of asafoetida hing
Instructions
Preparation of Chickpeas:
- Soak the chickpeas overnight or for at least 6 hours. Drain and cook in fresh water until tender, about 40 minutes. Drain and set aside.
Prepare Swiss Chard:
- Rinse Swiss chard thoroughly. Separate the white stems and green leaves if desired. Blanch the leaves for about 2 minutes in boiling water, then drain and set aside.
Make the Masala:
- In a large pan, heat 1 tbsp olive oil over medium heat. Add cumin seeds and let them splutter until fragrant.
- Add onions and sauté until translucent. Introduce minced garlic, ginger, and green chili peppers. Cook for about 20 seconds or until the raw smell disappears.
- Stir in turmeric, red chili powder, ground cumin, and ground coriander. Cook for another 30 seconds before adding the tomatoes. Continue cooking until the tomatoes soften completely.
- Let the mixture cool slightly, then transfer to a blender. Add the blanched Swiss chard and a bit of water to achieve a smooth consistency when blended.
Combine and Simmer:
- Return the blended mixture to the pan. Add cooked chickpeas and additional water if needed to adjust the consistency. Bring to a boil, then reduce heat, cover, and let simmer for 5-10 minutes.
Prepare the Tempering:
- In a small skillet, heat 1 tbsp olive oil. Add sliced garlic and fry until golden. Add dried red chili peppers and fry for a few seconds before sprinkling asafoetida over the oil. Turn off the heat.
- Pour the tempering over the simmering saag. Cover and let sit for another 5-10 minutes to infuse the flavors.
Serve:
- Serve the Swiss Chard Chana Saag hot, accompanied by naan or steamed rice for a complete meal.
Nutrition
Vegan Plantain Pancakes Recipe
Ingredients1x2x3x
- 1 Large Plantain Super ripe
- 1 1/3 cups All purpose flour 170 g
- 2 teaspoons Baking Powder
- 1 pinch Fine Sea Salt
- 2 tablespoons Sugar
- 1 1/4 cups Soy Milk 300 ml
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 2 tablespoons Vegan Butter for greasing
- Maple Syrup for serving
Instructions
- In a medium bowl, combine 1 1/3 cups flour, 2 teaspoons baking powder, a pinch of salt, and 2 tablespoons sugar.
- Whisk together until thoroughly mixed and set aside.
- In another bowl, mash the ripe plantain with a whisk or fork. Then add 1 1/4 cups soy milk, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract and whisk everything until smooth.
- Ensure all ingredients are well incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk vigorously until the mixture forms a smooth batter, ensuring there are no lumps.
- Optionally, refrigerate the batter for up to 30 minutes to improve texture.
- Heat a frying pan over medium heat. Grease the pan lightly with vegan butter or oil to prevent sticking.
- Optionally, fry slices of plantain in the hot pan until golden on both sides. Set aside.
- Once the pan is hot, pour a scoop of batter onto the pan for each pancake. Allow the batter to spread naturally into circular shapes.
- Cook the pancakes until bubbles form on the surface and begin to burst, indicating the bottom is cooked. This typically takes 2-3 minutes.
- Carefully flip each pancake using a spatula and cook for an additional 1-2 minutes on the other side, or until both sides are golden brown and cooked through.
- Remove the pancakes from the pan and transfer them to a plate.
- Repeat the cooking process with the remaining batter, adjusting the heat if necessary to prevent burning.
- Serve the pancakes warm, optionally topping them with the fried plantain slices, plant-based yogurt, maple syrup, or your favorite fruits. Enjoy your delicious vegan pancakes!
