These Plantain Pancakes were among my first “book-worthy” recipes I ever created. I even thought to save these for a book I wanted to write 6 years ago. I would have titled it “Plantains and Paleo” but here we are! I never did get to write Plantains and Paleo but I did write Made Whole and Made Whole Made Simple, so there’s that. Sometimes your dreams evolve.
Table of Contents
Flourless Flapjacks
I love a good flourless pancake, I have a lower carb, cashew recipe here. Actually, I love pancake recipes and these plantain pancakes were the FIRST on the blog! Check out my other pancakes here.
Fun story, that beautiful picture below, the minimalist one…. my dear friend Julie took it. She’s in San Diego. She was helping me put together my book proposal and was amazing enough to make and photograph a few of my recipes for it. How awesome is that? Also, you see, a non-blogger, no chef person made that gorgeous stack of flapjacks and you can too!
Curious About Plantains?
They’re not just for pancakes. The green plantain is a great source of resistant starch which feeds your good gut bacteria! As plantains ripen they are useful for other things. More ways on how to prepare plantain here.
Ingredients
- 2 large plantains, green works best, but yellow works too
- 4 eggs
- 1/4 tsp salt
- 2 tsp maple syrup (more for serving)
- 2 tbsp tiger nut or coconut flour
- 1 1/2 tsp baking soda
- Non-stick cast iron or another pan
- Ghee or butter for serving
- Shop Thrive Market for ingredients
Step by Step
Frequently Asked Questions
Your plantains are too ripe. For this recipe they need to be VERY green.
Most produce sections have them by the bananas. If not check out your nearest Latin market.
Definitely not, plantains are very starchy. But like any whole food, they have their place in a healthy diet! Even if it is occasionally 🙂
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Plantain Pancakes
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: Pancakes
- Diet: Gluten Free
Description
Grain-free, blender batter pancakes that are 100% paleo!
Ingredients
- 2 large green plantains (3 if they are small)
- 4 eggs
- 1/4 tsp salt
- 2 tsp maple syrup (more for serving)
- 2 tbsp tiger nut or coconut flour
- 1 1/2 tsp baking soda
- Non-stick cast iron or another pan
- Ghee or butter for serving
Instructions
- Peel your plantain. Cut off each end, and make a slit in the peel lengthwise then open the skin and peel it outwards and back. The greener the plantain, the harder to peel.
- Cut into a few pieces and add it to the blender with eggs, maple syrup, salt, baking soda, and grain-free flour.
- Cover blender and turn on low. Gradually increase the speed until the batter is moving. Blend until all the better completely smooth.
- Heat a large skillet or griddle on medium-low heat.
- Grease your skillet lightly. Pour 1/4 cup of batter per pancake. Cook 3 minutes per side. LOW AND SLOW, because plantain caramelized easily and you don’t want them to burn.
- Flip when the edges look done, cook another 1-2 minutes.
- The batter will make 8 pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 268.2
- Fat: 6.7g
- Carbohydrates: 48.1g
- Fiber: 3.4g
- Protein: 8.2g
Cindy says
These are amazing! Even my doubtful husband and college aged son had seconds! Super easy, hardest part is peeling the plantains! Med heat to avoid cooking too fast.
Cristina Curp, FNTP says
YeaY! So glad to hear it Cindy! Yes, peeling green plantains can be tough, and you’re right, they need to cook on medium to low heat so they don’t burn.
Lindsay says
Could I use green banana flour instead of the plantains? Any idea how much?
Cristina says
You’re better off just looking for a banana flour pancake recipe 🙂 Its apples to oranges.