Grain-Free Plantain Pancakes (1 Blender!)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 (three-pancake servings)
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Calories
348 kcal
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Cuisine
gluten-free
Grain-Free Plantain Pancakes (1 Blender!)
Description
Grain-Free Plantain Pancakes (1 Blender!) rely on green plantains as the main ingredient, providing a firm texture and mild flavor that holds well when blended into a smooth batter. Eggs give the pancakes structure and fluffiness, while maple syrup and vanilla add subtle sweetness and aroma. Cinnamon and optional baking powder enhance the taste and texture. Cooking the batter in coconut oil or butter creates a lightly crisped outside with a tender interior. The recipe allows for blueberries or chocolate chips stirred into the batter for added bursts of flavor.
The pancakes have a slightly sweet, earthy flavor from the plantains and cinnamon, with a tender but not dense crumb. Serving them with berry compote, banana slices, nut butters, or additional maple syrup complements the flavors and adds moisture.
Green plantains are recommended for best results, as riper ones yield thinner, less fluffy pancakes that tend to be sweeter. The batter blends quickly in a single blender for convenience, and cooking in a hot skillet ensures even browning without sticking. This recipe is ideal for those avoiding grains or gluten who want a satisfying pancake breakfast alternative.
Ingredients
- 1 green (firm)* plantain peeled and sliced
- 2 large egg organic, pasture-raised when possible
- 1 Tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder (optional // for extra fluffiness)
- 1 healthy pinch salt sea salt
- coconut oil for cooking // dairy butter works, too, or dairy-free butter
ADD-INS optional
- blueberries we like frozen wild blueberries, fresh or frozen
- chocolate chips (so good! // dairy-free as needed)
FOR SERVING optional
- Berry compote (or sliced banana)
- nut butter spread or nut butter, dairy-free
- maple syrup (or honey)
Instructions
- Trim the ends off the plantain and discard. To peel the plantain, use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Then slide your thumb under the peel and peel away from the cut, removing and discarding the peel. Cut the plantain into ~1 ½ inch slices.
- To a blender, add the sliced plantain, eggs, maple syrup, vanilla, cinnamon, baking powder (optional), and sea salt. Blend until smooth with no chunks of plantain remaining, about 30-45 seconds.
- Heat a large cast iron or non-stick skillet (or a griddle) over medium heat. Once hot, add dairy-free butter or coconut oil — it should sizzle when hot enough. Reduce the heat if the oil/butter is smoking.
- Add ~1/4 cup measurements of batter into the skillet and cook for 2-3 minutes, until the edges are set (option to sprinkle blueberries or chocolate chips over the batter before flipping). Flip and cook for another 1-2 minutes on the other side, until golden on both sides. Continue cooking with the remaining batter, adding more coconut oil or dairy-free butter to the skillet if it looks dry.
- Serve warm with your choice of toppings. We like berry compote or sliced bananas, homemade Nutella or nut butter, and maple syrup (all optional).
- Best when fresh, but leftover pancakes will keep stored in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave, oven, or toaster oven until warm.
Notes
- For best results, use firm green plantains to get thicker, fluffier pancakes with less sweetness.
- Eggs provide essential structure and fluffiness; this recipe is not vegan, but similar vegan options must use different binding agents.
- Optional ingredients like blueberries or chocolate chips can be added before cooking for extra flavor.
- Cook pancakes over medium heat with coconut oil or butter to avoid burning and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(three-pancake servings)
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1(three-pancake) serving | |
| Calories | 348 | 17% |
| Carbohydrates | 56.7g | 19% |
| Protein | 7.7g | 15% |
| Fat | 9.6g | 15% |
| Saturated Fat | 5.4g | 27% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 2.3g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 185mg | 62% |
| Sodium | 232mg | 10% |
| Potassium | 672mg | 14% |
| Fiber | 3.3g | 13% |
| Sugar | 9.3g | 19% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 107mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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