Can I make plantain pancakes without flour?

In my experience, for fluffy pancakes that more closely resemble traditional pancakes, you'll need to use some flour to avoid too-dense pancakes. I do have an Easy Pan-Fried Plantain Patties recipe that creates pancake-like patties that could be a stand-in!

What can I serve with plantain pancakes?

The pancakes themselves should be slightly sweet because of the sugar content in the plantains. That said, maple syrup is still the go-to topping here! Toasted nuts and fresh fruit go wonderfully with these gluten free plantain pancakes. For protein with breakfast, serve with bacon and eggs or Southwest Chorizo Breakfast Casserole .

Can I use bananas instead of plantains for these pancakes?

No. Bananas aren't starchy enough to get similar results. Instead, check out Strawberry Protein Powder Pancakes with Banana or Gluten Free Banana Waffles to use bananas for breakfast!

The Best Plantain Pancakes (Gluten Free)

Description

Fluffy and dense with only 4 ingredients, this plantain pancake recipe makes the perfect filling gluten free breakfast! Serve with fresh fruit, nuts, and maple syrup.

Ingredients

Scale

2 yellow plantains
2 eggs (see notes for AIP)
1/2 cup + 1 tablespoon gluten free flour blend or cassava flour
1/2 teaspoon baking soda
2 tablespoons butter, olive oil, or ghee, divided

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Instructions

Blend plantains: 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.
Mix batter: Combine cassava flour and baking soda in a medium bowl. Pour the plantain mixture into the dry ingredients and stir until completely combined.
Cook pancakes: Heat 1 tablespoon ghee, butter, or olive oil in a skillet over medium heat. Once heated, add about 1/4 cup of batter to the skillet. You may have to spread the batter out a bit to make a thinner, 1/2" to 3/4" 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.
Top and serve: Serve pancakes immediately with fresh fruit, toasted nuts, or a drizzle of pure maple syrup.

Notes

Substitute the eggs by dissolving 2 tablespoons gelatin in 6 tablespoons water before blending with the plantain.
Ripe plantains can burn easily in a hot skillet due to their sugar content. Keep the skillet on medium heat and carefully lift the bottom of that first pancake to check how quickly it's cooking.
Use the bottom of a measuring cup to spread the pancake batter once you drop it into the skillet to prevent too-thick pancakes that don't fully cook through.