Plantain and pumpkin pancakes
With the addition of pumpkin and plantain, this dish helps to increase your fruit intake. Fruits are packed with antioxidants, which are important for your heart and brain health.
This recipe has been adapted to include Health Canada’s food safety guidance.
317 cal
Serves 2
Prep time
Cook time
0h 45m
Total time
0h 45m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. -
Step 2
Peel and cut the pumpkin into small pieces. Steam until tender. Let cool, then mash and set aside. Or use unsweetened canned pumpkin purée. -
Step 3
Peel, chop and mash the plantain in a mixing bowl. -
Step 4
In a separate bowl, combine the flour, baking powder and cinnamon. -
Step 5
Add the pumpkin, plantain, soy milk and olive oil to the dry ingredients. Mix well until combined. -
Step 6
Heat the coconut oil in a frying pan over medium heat. Spoon or pour the batter into the pan to form pancakes. Cook for 2 to 3 minutes per side, or until golden and cooked through. -
Step 7
Refrigerate any leftovers within 2 hours.
Nutritional information
Per serving (1 of 2)
- Calories
- 317
- Protein
- 6 g
- Sodium
- 378 mg
- Potassium
- 796 mg
- Total fat
- 6 g
- Saturated fat
- 2 g
- Cholesterol
- 0 mg
- Carbohydrates
- 67 g
- Fibre
- 6 g
- Sugars
- 27 g
- Added sugars
- 0 g
Recipe developed and adapted by Mystery Furtado, BScN. © Heart and Stroke Foundation of Canada, 2026.
