I’m a little disappointed in myself – I’m willingly watching a reality show about WWE girls called Total Divas. It just happened to be on when I turned the TV on and the remote is just a foot too far away to warrant removing the blanket from my body. I had no idea wrestling was loved worldwide. I have and never will understand why humans like watching other humans elbow each other in the gut and divebomb someone on the head. You know what’s much more interesting to me? Staring at succulent gardens while making annoying slurpy noises in my almost-empty iced tea. Oh no, now I’m watching a show about Nick Lachey opening a bar in his hometown. We haven’t had cable in over a year, and since we are subletting an apartment right now, we are privvy to sublease dude’s cable stations. TV has only gotten worse since the last time I checked. 98 Degrees was my favorite in the 90’s. I like “Jeff” – I can’t recall his last name. I ended up marrying a man of the same name, but a much, MUCH worse singing voice. My Jeff sounds like a 90-year-old man with a sinus infection who also just got punched in the throat when he sings.
So this recipe was inspired by my will to create a pancake for the project I’ve been working/slaving on. Really, sweating. Sweating all over the food because my teeny, teeny, teeny kitchen has zero ventilation and even thinking about turning the oven on increases the air temperature by 3 degrees. This recipe turned out less than traditional pancake tetxture and more fritter-y but still delicious, so I thought I’d share them on here instead. I did end up coming up with a pancake recipe made from green bananas instead though for the book! Num. Num. We topped these with a good drizzle of honey (or maple) but you could make them less sweet with a pat of ghee or coconut oil or some coconut whipped cream. We probably make pancakes 1 morning every month or two, which is the morning I forgive my “no sweetener before dinner” rule and also try to serve them with a side of sausage to regulate the blood sugar levels. Because me + sugar in the morning = “Is it time for a nap? It’s 10 a.m.!”
Cinnamon Plantain Fritters
Makes 5-6 fritters | Prep Time 7 minutes | Cook Time 8 minutes | Total Time 15 minutes
2 Green plantains (about 1-1/4 lbs when unpeeled)
2 tbsp melted Coconut oil + additional for frying
1 tbsp Honey
½ tsp Apple cider vinegar
1/2 tsp Cinnamon
¼ tsp Baking soda
¼ tsp Sea salt
- Peel and slice the plantains and place in a blender or food processor with the remaining ingredients except the coconut oil used for frying. Blend for about 20 seconds until pureed. The batter may be slightly chunky, but it will not affect the end recipe.
- Heat 1 tbsp coconut oil in a large pan over medium heat. Once hot, drop rounded ¼ cup of batter into pan, leaving 2 inches between fritters. Using the back of a wooden spoon, smooth and flatten the batter so create circles 4-inches wide and no more than 1/3-inch thick. For the best results, ensure the fritters are of even thickness all around.
- Cook on each side for 4 minutes until golden brown and crispy. Fritters are easiest to flip when using a large metal spatula and sliding carefully under the entire fritter. Just make sure the underside is well cooked to prevent the fritter from falling apart when flipping.
- Serve drizzled with additional honey, if desired.
Store & Reheat: Store once cooled in a sealed glass container for up to 1 week. To reheat, warm under the broiler for 2-3 minutes.