Fluffy and dense with only 4 ingredients, this plantain pancake recipe makes the perfect paleo and gluten free breakfast!
- 2 yellow plantains
- 2 eggs (see notes for AIP)
- 1/2 cup + 1 tablespoon cassava flour
- 1/2 teaspoon baking soda
- 2 tablespoons ghee, butter, or olive oil, divided
- 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 1/4 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.
To substitute the eggs, dissolve 2 tablespoons gelatin in 6 tablespoons water.
Keywords: plantain pancakes