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Plantain Pancake

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Author: Imma
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Plantain Pancakes – Rich, tender, & delicious soft, tender, rich plantain pancakes, like pancakes but with a sweet plantain taste. Good for breakfast or make it for dessert with coconut sauce.

Plantain Pancake

Have you tried one of those 2 ingredient banana recipes? When I heard about the trend of two ingredient banana pancakes, I just had to jump onboard and do a taste test. Sad to say it’s not my thing.

Decided to do the same with plantains since plantains contain more starch. I loved the full plantain flavor and the soft interior.

But still, I was not sold.

You may not want to take my word for it. I am not a fan of flourless, sugar and dairy free pancakes.

The two ingredient plantain pancake just doesn’t taste like pancakes. No they don’t! So if you are expecting a pancake you will be painfully disappointed.

If you are feeling adventurous, give it a try and tell me what you think.

This here is my variation of plantain pancakes made with flour, eggs, milk, overly ripe plantain, butter and nutmeg. Simply delicious and satisfying. Good enough to make me want to get some extra plantains when am at the grocery store.

Plantain Pancake

These come together quickly with a blender. Blend the plantains until puree and then add the rest of the ingredients. Let it rest and you are on your way to a tasty breakfast.

Plantain pancake

Want a scrumptious dessert? Top with Coconut sauce and you will be glad you did.

Enjoy!!!

Watch How to Make It

[adthrive-in-post-video-player video-id=”kb6LfD2m” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Plantain Pancake” description=”Plantain Pancakes- Rich, tender, & delicious Soft, Tender, Rich  Plantain Pancakes, like pancakes but with a sweet plantain taste.  Good for Breakfast or make it for dessert with coconut sauce.”]

Plantain Pancake
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Plantain Pancake

Plantain Pancakes – Rich, tender, & delicious soft, tender, rich plantain pancakes, like pancakes but with a sweet plantain taste. Good for breakfast or make it for dessert with coconut sauce.
4.76 from 25 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
African
Servings 4 -5

Ingredients

  • 2 medium overly ripe plantains 1 cup puree
  • 1 1/2 cups flour
  • 2/3- cup milk
  • 3/4 cup water (add more if too thick)
  • ¼ cup sugar adjust to taste
  • 5 eggs
  • 1/3 cup melted butter
  • 1- teaspoon vanilla extract
  • 1/2 -1 teaspoon nutmeg
  • ½ cup oil optional

Instructions

  • Cut up peeled plantains. Add to blender and blend until puree. You may do so with a potato masher. Then add the rest of the ingredients and pulse several times until all the ingredients have thoroughly mixed. Scrape the sides if need be and do one last pulse.
  • Let the batter rest for about 30 mins or more in the refrigerator or overnight.
  • Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter. Then pour about a ½ cup of batter depending on your fry pan or skillet. Tilt pan so the batter spreads across the bottom of the pan. Cook the pancake for about 1 minute on each side, or until the bottom is light brown.
  • Serve hot with coconut sauce, cinnamon sugar, powder sugar or syrup.

Nutrition Information:

Calories: 398kcal (20%)| Carbohydrates: 43g (14%)| Protein: 9g (18%)| Fat: 22g (34%)| Saturated Fat: 12g (75%)| Cholesterol: 249mg (83%)| Sodium: 236mg (10%)| Potassium: 576mg (16%)| Fiber: 2g (8%)| Sugar: 28g (31%)| Vitamin A: 1845IU (37%)| Vitamin C: 16.5mg (20%)| Calcium: 84mg (8%)| Iron: 1.5mg (8%)
Author: Imma
Course: Breakfast
Cuisine: African
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Nutrition Facts
Plantain Pancake
Amount Per Serving
Calories 398 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 249mg83%
Sodium 236mg10%
Potassium 576mg16%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 28g31%
Protein 9g18%
Vitamin A 1845IU37%
Vitamin C 16.5mg20%
Calcium 84mg8%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Plantain pancake

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Plantain pancake

Plantain pancake

Plantain pancake

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Comments & Reviews

  2. Lynne says

    5 stars
    This recipe is amazing. I freeze them and take them to work with blueberries and maple syrup! This is my go to recipe for crepes.

    Reply

  3. Lynette says

    I enjoy the texture, flavor. I didn’t add the sugar and I’m glad I didn’t because it was naturally sweet. Add blueberries and whipping cream… and you have delightful crepes.

    Reply

    • Imma says

      Sounds great. Happy to hear your story and skillful customization. Stay tuned and enjoy more amazing recipes!

      Reply

    • Faye peder says

      3 stars
      Hey I’m going to make these and freeze a lot of them. I was given a big box of plantains. I would like to use your coconut sauce, could you email me the recipe please.

      Reply

    • Amy Palmer says

      I’ve made these many times and they are always so delicious. Could you share the coconut sauce recipe

      Reply

      • ImmaculateBites says

        Sure . 1 can (13.5 oz) full-fat coconut milk, ¼- 1/2 cup sugar (adjustable to taste), a pinch of salt, ½ tsp vanilla extract (optional)

        Instructions: In a saucepan, whisk together coconut milk, sugar, and salt. Heat over medium, stirring until the sugar dissolves and the sauce slightly thickens (about 5-7 minutes). For a thicker sauce, you can whisk in 1 tablespoon of cornstarch dissolved in a little coconut milk before heating. Remove from heat, stir in vanilla and lime zest if desired. The sauce will thicken as it cools. Drizzle over pancakes and enjoy!

  8. Lilliane Sleek Ukoha says

    5 stars
    I like the look of this. And since i love plantain so much (ripe), I’m sure i’ll try this myself. Thank you!

    Reply

  10. Johnny K. says

    I find myself constantly returning to this site for great interesting meatless recipes that I would never have heard of or thought to try otherwise. Thanks from Minneapolis!

    Reply