For the Toasted Walnuts
1. Heat a skillet over medium-high heat.
2. Add walnuts to the hot skillet and cook, shaking the pan or stirring frequently to turn the pieces. Cook until walnuts start to brown and are fragrant, about 3-4 minutes.
3. Remove from the hot pan and set aside.
For the Coconut Cream
1. Let the can of coconut milk sit still at room temperature for at least 24 hours. Then gently (no shaking) place the can in your fridge overnight. If you are using homemade coconut milk, pour it into a jar and let it sit on the side for 2-3 hours after making it, then carefully put it in the fridge overnight (or longer).
2. Carefully remove the can/jar and open it. Spoon out the thick cream from the top half of the can into a small bowl. Avoid getting any of the coconut water which has separated to the bottom (I like to use that coconut water in smoothies).
3. Stir the raw honey into the coconut cream and place it back in the fridge until ready to eat.
For the Plantain pancakes
1. Using a fork or potato masher, mash plantain to a thick, slightly lumpy pulp.
2. Add spices and mash in until completely mixed in.
3. Heat 1-2 Tbsp of oil in a skillet over medium heat (use non-stick or a very well-seasoned cast iron frying pan).
4. Spoon 1/4-1/3 cup globs of mashed plantains and drop into the frying pan. Using the back of a spoon, spread them flat and about ½” thick. They should be something like 3” in diameter. I can usually fit three pancakes in a standard 12” pan so I have to cook them in batches.
5. Cook for 7-9 minutes on the first side (you should have the temperature low enough that they aren’t browning too fast; low and slow is best for these). Carefully, flip the pancakes over and cook for another 7-8 minutes on the second side.
6. Serve the pancakes with a scoop of the coconut cream on top with some walnuts sprinkled over.
Ingredients
Directions
For the Toasted Walnuts
1. Heat a skillet over medium-high heat.
2. Add walnuts to the hot skillet and cook, shaking the pan or stirring frequently to turn the pieces. Cook until walnuts start to brown and are fragrant, about 3-4 minutes.
3. Remove from the hot pan and set aside.
For the Coconut Cream
1. Let the can of coconut milk sit still at room temperature for at least 24 hours. Then gently (no shaking) place the can in your fridge overnight. If you are using homemade coconut milk, pour it into a jar and let it sit on the side for 2-3 hours after making it, then carefully put it in the fridge overnight (or longer).
2. Carefully remove the can/jar and open it. Spoon out the thick cream from the top half of the can into a small bowl. Avoid getting any of the coconut water which has separated to the bottom (I like to use that coconut water in smoothies).
3. Stir the raw honey into the coconut cream and place it back in the fridge until ready to eat.
For the Plantain pancakes
1. Using a fork or potato masher, mash plantain to a thick, slightly lumpy pulp.
2. Add spices and mash in until completely mixed in.
3. Heat 1-2 Tbsp of oil in a skillet over medium heat (use non-stick or a very well-seasoned cast iron frying pan).
4. Spoon 1/4-1/3 cup globs of mashed plantains and drop into the frying pan. Using the back of a spoon, spread them flat and about ½” thick. They should be something like 3” in diameter. I can usually fit three pancakes in a standard 12” pan so I have to cook them in batches.
5. Cook for 7-9 minutes on the first side (you should have the temperature low enough that they aren’t browning too fast; low and slow is best for these). Carefully, flip the pancakes over and cook for another 7-8 minutes on the second side.
6. Serve the pancakes with a scoop of the coconut cream on top with some walnuts sprinkled over.