Apple Cinnamon Plantain Pancakes with Berry Compote

Ingredients

• 1 cup DOLE® Raspberries
• 1 cup DOLE® Blackberries
• 1 cup DOLE® Blueberries
• 2½ teaspoons vanilla extract
• 2 large eggs
• 2 ripe DOLE® Plantains, peeled and grated
• ½ cup oat milk
• ¼ cup coconut sugar
• ½ cup white whole wheat flour
• 1½ teaspoons baking powder
• 1½ teaspoons ground cinnamon
• ¼ teaspoon salt
• 1 medium DOLE® Red Apple, halved, cored and chopped
• Nonstick cooking spray

Directions

1.     Heat raspberries, blackberries, blueberries and 1 tablespoon water to a simmer in a medium saucepan over medium heat; reduce heat to low and cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla extract. Makes about 1½ cups.

2.     Blend eggs, plantains, oat milk, coconut sugar and remaining 1½ teaspoons vanilla extract in a blender on high until smooth.

3.     Whisk flour, baking powder, cinnamon and salt in a large bowl. Whisk in plantain mixture just until combined; fold in apple. Makes about 6 cups.

4.     Heat a griddle or large nonstick skillet over medium heat; spray with nonstick cooking spray. Pour ¼ cup batter per pancake onto hot griddle; cook 4 minutes or until golden brown, turning once. Repeat with remaining batter, spraying griddle with nonstick cooking spray. Makes about 24 pancakes.

5.     Serve pancakes topped with berry compote.

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