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
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:
Soni Etea says
I tried this recipe and it was amazing. My husband actually said it was delicious and trust me that is not a word he uses frequently. He could say “nice, ok, not bad” but he uses delicious when it hits differently. Let me not even talk about my kids. Thank you so much. NB: We had them with boiled sausages and for me, that was what made it a banger!
Imma Adamu says
Wow, I’m so glad that they liked it! 😀 You did a great job too, Soni.
Thank you for the feedback!
Flora Bentsi says
Love love love!! Being from Ghana, I’m used to tatale but these are soo good! Great change from regular pancakes! My 5 year old keeps begging for more.
Imma Adamu says
I’m so glad to know that your kid loves it!
A great choice from time to time.
Love, Imma
Joy says
Hi! I wanna try your recipe. Is it ok if I will not put nutmeg ‘coz it’s not available or is their any substitute u can recommend? Thank u!
ImmaculateBites says
Hi Joy! You could use cinnamon or lemon zest if you have any. If not just leave out the nutmeg, it will still taste great :)!
Ramani says
Can i use coconut milk…in place of fresh milk
ImmaculateBites says
Hi Ramani. I love coconut milk though I have never tried it in this recipe. I don’t see why you can’t. Do let me know how it works for you.
CHRISTINE says
Hi Emma
Can I substitute milk with condensed?
Thank you Christine
And why do I have to let it sit for 30 minutes?
ImmaculateBites says
Yes you can. However, you might have to add a little more water to it , until you reach desired thickness.
Letting the batter rest , helps the pancake to be tender. I have made it several times without letting it rest with good results .
Happy Cooking!!!
regs says
I love this recipe, it’s simple and easy to prepare. Lots of plantains here so I can’t wait to do it myself.
Denise says
I’m going to try to make this but could you please include the recipe for the coconut sauce? If i am overlooking the recipe, my apologies.
ImmaculateBites says
Here is the recipe for coconut sauce Coconut Sauce
Ingredients
1 cup (225 ml) coconut milk
1/2 cup (110 grams) brown sugar
2 ounce (57 grams) butter
In a small saucepan combine 1-cup coconut milk, ½ cup brown sugar and ¼ cup butter. Let it melt and simmer for about 3-5 minutes or until slightly thick . Set-aside until ready to use.
Cheen says
Hello…I followed the same recipe but my sauce didn’t get thick like how yours look it was watery..which doesn’t make it nice ..how do we get a saucy consistency?
ImmaculateBites says
Hello there,
It must be the measurements. Double check your measurements and use standard measuring cups.
Ruth says
Hello. Really want to try this recipe today but please what do you mean by 1 1/2 cups flour?
Thanks
imma africanbites says
Hi, Ruth. That is about 187 grams of flour.
Steph says
Hi in the video I noticed you added only one egg. So just confirming is it one egg or 5 eggs?
ImmaculateBites says
Hello Steph,
It’s 5 eggs.
Princess says
I tried doing it using wooden spoon but the whole sticked to my pan
ImmaculateBites says
Generously spray the pan with cooking spray or oil , to prevent the pancake from sticking to the pan.
Portia Ali says
Do i have to use 5eggs ?..thats a lot of eggs …is there a way i can use less eggs or no eggs ?
ImmaculateBites says
Yes you have to use eggs . Cut it down to 2 eggs. Adjust thickness with more milk or water.
Missy S says
Tried with 3 eggs but wasn’t happy with the consistency, after making 4 crepes, I whisked then added in another egg and mixed together. Happier with the consistency. Whole family loved it! Will definitely make again. Great use of ripe pancakes.
ImmaculateBites says
Thanks so much
Kelvin says
Hey.. Just saw your comment and realized I completely forgot eggs, the pancakes were still great! Had to add a little water to fix the batter thickness though.. Now I see why.
This is my second time though.. Last time I remember I only had 3 eggs and it was still great.
Chibuzor says
I tried it but it stuck to my nonstick pan. It did not home out nice. Why please?
imma africanbites says
Sorry to hear that. You have to lightly coat your pan with vegetable oil, cooking spray or clarified butter for it not to stick right to your pan.
Jess_USVI says
These are a perfect crepe-like plantain pancake. I served them with guava sauce and a dusting of cinnamon-sugar. Delicious!
Suzy laku says
Thanks so much. I am loving these pancakes. I am making them for the second time now. But this time I am following the exact recipe.
Bobby Lewis says
I am going to give this a go, but make it with vegan substitute ingredients. I am looking forward to trying this!
ImmaculateBites says
Can wait to hear how it works out for you. Thanks
Diana says
Looking so good!can I use almond milk.
imma africanbites says
Thank you. Yes, you can.
Ade says
Hello Imma, very good job you are doing. I Just tried your plaintain pancake recipe. It sure taste nice but i fan into trouble while making it. I discovered that each time i try to flip over the undone side, the batter spills all’ over the pan. Thus leaving me with a moist and mashed pancake. The look also was not fine. I couldnt even get a flat surface or a nice shape. Please Can you let me know what i can do next time to avoid this. Thanks
Kaffie says
What you are describing can happen any time you try to cook any type of pancake. Here are some strategies to try:
Make sure the pan is not too hot. Otherwise, the bottom will be very brown before the pancake is ready to flip.
Make smaller pancakes, ones that fit on your thin pancake flipper. Don’t try to cook too many at once.
WAIT UNTIL BUBBLES APPEAR before trying to flip. This means that air is cooking the inside. The edges should be solid and the middle not too gooey.
Once you gently loosen the edges (with the thinnest egg turner you have), slip the egg turner under the pancake WITH ONE QUICK PUSH, then quickly flip the pancake. If the spot where it was looks brown, move it to a new one.
Store the cooked cakes between paper layers as they come off the griddle, so that they won’t stick together. Use paper towels to absorb extra grease at first, then waxed paper for storage in the refrigerator, assuming you have any left!
Nicole says
So yummy! The recipe was a bit confusing as I wasnt sure what “add all of the ingredients “included. I almost left out the butter!
The texture I would like to be a bit drier so I can get it off the pan easier. Any suggestions?
ImmaculateBites says
Less butter would make it drier. Also you can use a spray to help get it off the pan .
Trina says
I love these always wonder kow to make them, I have them all the time in Las Vegas me and my Husband Yummy in my Tummy Thanks!!!