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.
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:
One of the best recipes I’ve come across in my 29 years on Earth. Thank you for this!
Wow, that is such an incredible compliment—thank you! It means so much to hear that this recipe made such an impression on you. I’m so glad you enjoyed it, and I hope it becomes a favorite for years to come! If you ever try it again or have any tweaks or questions, feel free to share. Happy cooking! ❤️
This is one of the best recipes av come across
Glad you love it, Austin!
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.
Wonderful! Thank you so much, Lynne :)! Stay tuned for more amazing recipes:)
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.
Sounds great. Happy to hear your story and skillful customization. Stay tuned and enjoy more amazing recipes!
I love this recipe
Do you have a recept for coconut sauce? If so please email it to me .
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.
am surely gonna try it this weekend
Yes, please. Let me know how it turned out for you. Enjoy your weekend!
I tried the recipe but with overripe matoke. It was very soft and tasty…
I’ve made these many times and they are always so delicious. Could you share the coconut sauce recipe
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!
I like the look of this. And since i love plantain so much (ripe), I’m sure i’ll try this myself. Thank you!
This is amazing I will definitely try it out
Thanks
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!
Can this be done with coconut flour ?
Sorry I haven’t tried it using coconut flour – so can’t say for sure.