Blue Corn Pancakes Recipe
Fried Plantains, Coconut Whip, Pure Maple Syrup.
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Ingredients
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Pancake Batter
Fried Plantains
Coconut Whip
Serving
Method
Pancake Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the blue cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk until well blended.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; some lumps are okay.
Fried Plantains
- 4
Prepare Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.
- 5
Heat Coconut Oil
In a large skillet, heat the coconut oil over medium heat until hot.
- 6
Fry Plantains
Add the sliced plantains to the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Coconut Whip
- 7
Chill Coconut Cream
Refrigerate the canned coconut cream overnight. This will help separate the cream from the liquid.
- 8
Whip Coconut Cream
Scoop the solidified coconut cream into a mixing bowl. Add the powdered sugar and vanilla extract. Use an electric mixer to whip until light and fluffy, about 2-3 minutes.
Serving
- 9
Plate Pancakes and Toppings
Serve the blue corn pancakes warm on plates, topped with fried plantains, a generous dollop of coconut whip, and drizzle with pure maple syrup to taste.