Well, it's here: the BEST Plantain Pancake Recipe on the internet.
Four ingredients. Paleo. Gluten free. Nut free. Vegan. Dairy free.
It's one of those recipes that has you assuming it's too good to be true — but I'm telling you, hands down, this recipe is every bit as amazing as I'm making it sound.
These pancakes are dense but fluffy. They soak up maple syrup like skin parched for a little sunshine.
Author’s Note: This post was originally published 11/27/18 and has been updated on 8/5/20.
How to cook with plantains
If you're curious about plantains, I wrote a whole post diving into the starchy fruits. Head over and read that post if you want more plantain knowledge stuffed into your brain.
But here’s the cliff notes version:
- You can eat plantains raw, but you’re better off cooking them.
- Plantains are starchier than bananas, which makes them work SO well for this recipe. The sugars and starch provide the bulk and base for these fluffy, dense pancakes.
- Green plantains are less ripe (and have less sugars). Yellow plantains have a little more sugar but are still very starchy. Spotted or brown plantains are STILL good to use and have the most sugars.
- Ripe plantains tend to burn easily because of the sugars in the fruit. So watch the skillet and be sure to use an adequate amount of fat or oil!
Because the starch and sugar contents of plantains vary so widely depending on how ripe they are, pay close attention to what a recipe calls for.
Plantains a little too green for these plantain pancakes? Try making tostones!
Plantains a little too overripe? This flourless plantain skillet brownie is calling your name.
How to make the best paleo plantain pancakes
Don’t worry - if you’ve EVER made pancakes before, this is super easy!
Even if you haven’t made pancakes before, I’m confident you can crush this.
Blend the plantains with the eggs. If the plantains aren’t blending well, that’s a sign that they’re not ripe enough. You can add a little milk (dairy free or not - your choice) or a bit of water to help thin it — but avoid adding additional liquid if you can.
Fold the blended plantains with the cassava flour and baking powder.
Heat a tablespoon of oil or fat in a large skillet (I use a cast iron!) over medium heat. Add about ¼ cup of batter, using the bottom of the measuring cup or a spoon to spread the batter a bit. It’ll be thick!
Let ‘em cook until you see bubbles forming and popping all around the edges of the pancake. Carefully lift the pancake with a spatula to see if the bottom is a little browned and cooked throughout. If it is, flip it! Cook for another couple minutes, and you’re done.
Tips for making vegetarian plantain pancakes:
- You can't substitute bananas. They aren't starchy enough.
- Use yellow plantains for best results in this recipe.
- To easily peel a yellow plantain, chop off both ends. Then slice lengthwise down the peel (but not through the fruit). Peel away the outer layer to the flesh inside.
- Plantains tend to burn pretty easily in a hot skillet. So keep the skillet on medium and use the first pancake as a test before cooking batches of 2 or 3 at a time. Flip them after two to three minutes, and try not to make them too thick!
Follow those pointers, and you'll be devouring the best plantain pancakes in no time.
More plantain recipes
- Flourless Sweet Plantain Cake with Eggs
- Flourless Plantain Skillet Brownie
- Plantain Tortillas on Stovetop or In Oven (Whole30, Vegan)
- Mashed Plantains—Sweet & Savory
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
The Best Paleo Plantain Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and dense with only 4 ingredients, this plantain pancake recipe makes the perfect paleo and gluten free breakfast!
Ingredients
- 2 yellow plantains
- 2 eggs (see notes for AIP)
- ½ cup + 1 tablespoon cassava flour
- ½ teaspoon baking soda
- 2 tablespoons ghee, butter, or olive oil, divided
Instructions
- Peel the plantains by cutting off both ends, then slicing lengthwise down the peel and removing it. Add the plantains and eggs to a high-powered blender. Blend on medium, increasing in speed, until the mixture is smooth.
- Combine cassava flour and baking soda in a medium bowl. Pour the plantain mixture into the dry ingredients and stir until completely combined.
- Heat 1 tablespoon ghee, butter, or olive oil in a skillet over medium heat. Once heated, add about ¼ cup of batter to the skillet. You may have to spread the batter out a bit to make a thinner pancake - this batter is thick! Flip after 2-3 minutes or once bubbles start to appear on the edges of the pancake. Cook for another 2-3 minutes, then transfer to a plate. Repeat with remaining pancakes, using additional ghee, butter, or olive oil as necessary to oil the skillet between batches.
- Serve pancakes with fresh fruit, toasted nuts, or a drizzle of pure maple syrup.
Notes
To substitute the eggs, dissolve 2 tablespoons gelatin in 6 tablespoons water.
Keywords: plantain pancakes
