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.

Tips & Tricks

Chef Tip

This recipe can also be prepared with DOLE® Bananas