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.
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.
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.
Want a scrumptious dessert? Top with Coconut sauce and you will be glad you did.
Enjoy!!!
Watch How to Make It
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Plantain Pancake
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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:
Steph says
Hi Imma! I made these for my family for our Christmas breakfast and I wanted to let you know I really loved your recipe. I’m completely new to African cuisine, but this was a great first step for me since pancakes are familiar territory for me. I didn’t make any coconut sauce to go with it but since I had coconut sugar and coconut water on hand I substituted these for the normal sugar/water so I could still get the coconut flavour. I’m looking forward to trying more recipes from your site 🙂
ImmaculateBites says
You are in for a treat Steph! Glad to hear it worked out well for you. Can’t wait to hear which ones you try out next. Wishing you all the best of 2018.
cinderellla says
Hi. I have this plantain just lying around in the kitchen. I’ll definitely like to try this, but my blender is bad. Can I mash it spoon?
ImmaculateBites says
Yes you can.
Krs m says
I tried these today, so easy to make and delicious. I used raw coconut sugar in mine.loved the taste
ImmaculateBites says
Awesome! Glad you liked it
Winnie says
I made this today for our Sunday brunch and it was nothing short of amazing. Even my husband who is very choosy when it comes to loved it too. This recipe is definitely a keeper. Thank you!
ImmaculateBites says
YAY! Thanks for taking the time to let me know.
Sumbo says
Please why do you have to let it rest for a while before frying?
ImmaculateBites says
It helps make it tender . You can try both ways and see which one you prefer.
Isimeme says
I made these plantain pancakes for breakfast this morning and it was a hit! My husband wolfed down three pancakes in quick succession – And he does not like plantain- AT. ALL!!! Its his least favorite food, he’ll avoid it altogether if he can. He enjoyed the pancakes so much I didn’t have the heart to tell him what was in it. Ssssh! It will be our little secret! The pancakes were soft and sweet! The nutmeg made my kitchen smell delicious. I omitted the vanilla (I forgot to add it) and used the pureed plantain straightaway without allowing it rest. The end result was delicious all the same. This recipe is keeper! I will be repeating it again soon. Thank you
ImmaculateBites says
OH WOW! same thing happened with my son. The first time I made them- you just can’t tell. My lips are sealed. It’s going to be our little secret. Thanks for letting me know Isimeme!
Carol brown says
Do you have the recipe for coconut sauce?
Thank you.
ImmaculateBites says
Check it out here. https://www.africanbites.com/vitumbarice-pancakes/
rachael says
Have you tried using green plantains? I just discovered this recipe and I’m hooked.
1 large green plantain
2 eggs
1 tsp vanilla extract
1 1/2 tbs coconut oil
pinch of baking powder (I’m sure baking soda would work just as well)
pinch of salt
I just blend everything together until the batter is nice and smooth. These come out amazingly light and fluffy. I’m not really a huge fan of banana-egg pancakes either, but using unripe plantains seems to be the secret. They taste great with lots of honey (and butter!).
ImmaculateBites says
No, I haven’t .Will have to give this a try. Thanks for sharing Rachael
Bintu | Recipes From A Pantry says
I have made the thick american style plantain pancakes not the thin ones yet. On my too do list. Looks great.
ImmaculateBites says
Thanks Bintu!
FoodieG says
Looks amazingly delicious!! Can’t wait to try this one. I recently tried the 2 ingredient banana pancake and was sadly disappointed because it mainly tasted more like eggs. I’ll give this one a shot.
ImmaculateBites says
Agree with the two ingredient pancakes. Hope this is more to your liking .Do let me know how it works out for you. Thanks
Julie | Bunsen Burner Bakery says
I love plantains but I never thought about putting them in pancakes. I’m definitely going to give this a try as a dessert — I’m thinking caramelizing the plantains with a little brown sugar first, then serving with some fresh mango, shredded coconut, and a scoop of vanilla ice cream!
ImmaculateBites says
Nice touch Julie.
Aish Padihari says
Wow! Now this is something new. Will try.
Ksenia @ At the Immigrant's Table says
I love plantains in general, and plantain pancakes in particular. However, due to dietary restrictions I can’t eat gluten; I will try making this with a small portion of coconut flour, to see if it’ll work. Thank you for sharing this unique recipe!
Lucy says
When I was in high school, we used to go get delicious crepes after class. These plantain pancakes remind me of those crepes! They look so light and sweet–perfect for a special occasion breakfast. I can’t wait to try them out!
ImmaculateBites says
They sure are a special treat.
Marsha | Marsha's Baking Addiction says
These pancakes look absolutely delicious!