Preparation

Plantains appear in breakfast dishes across the tropics, but rarely in pancake form. These naturally sweet cakes need no added sugar, while the cardamom cream adds an aromatic complexity that elevates them beyond typical breakfast fare.

Make the Cardamom Cream

1. Whip the heavy cream until soft peaks form.
2. Fold in honey and ground cardamom.
3. Refrigerate until serving.

Prepare the Pancake Batter

1. In a bowl, thoroughly mash the very ripe plantains—they should be mostly black on the outside.
2. Beat in the eggs until well combined.
3. Add coconut flour, baking powder, cinnamon, and salt. Mix until smooth.
4. Let the batter rest for 5 minutes to thicken.

Cook and Serve

1. Heat a non-stick pan or griddle over medium heat and add a small amount of butter.
2. Pour 1/4 cup of batter for each pancake.
3. Cook for 2-3 minutes until bubbles form, then flip and cook another 2 minutes.

Stack the golden pancakes and top generously with cardamom cream. Scatter with chopped pistachios and fresh berries. The combination of tropical sweetness and Middle Eastern spice creates something wonderfully unexpected.