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Active time
20 minutes
Total time
25 minutes
2 servings
Serving Size
2 mini pancakes

1 large very ripe plantain

¼  cup scallions, chopped 

1 whole egg

2 egg whites 

½ teaspoon garlic powder

½ teaspoon cumin powder

¼ teaspoon chili powder 

Salt and pepper to taste 

2 tablespoons of olive oil 

  1. Heat oil in a large frying pan or griddle on medium-low heat. 
  2. In a small bowl mash the plantain with a fork until smooth and add the scallions. 
  3. In a large bowl mix the egg and egg whites together. Then and add garlic, cumin, chili powder, and salt and pepper to taste. 
  4. Pour the plantain and scallions into the egg mixture and mix until combined.
  5. Pour 2 tablespoons of the batter on the hot pan and cook until golden brown on the bottom, about 3 minutes. Flip the pancake and cook until golden brown on the other side. Repeat with the remaining pancake batter, making about 4 mini pancakes total.

An Oldways recipe, courtesy of Brianne Brathwaite


Calories: 320
Total Fat: 17g
Saturated Fat: 3g
Sodium: 110mg
Carbohydrate: 38g
Fiber: 3g
Total Sugar: 17g (Added Sugar: 0g)
Protein: 9g

Yield: 2 servings

Serving Size: 2 mini pancakes

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