Plantain Pancakes Recipe
There’s something utterly magical about Plantain Pancakes: golden, fluffy, and kissed with the natural sweetness of ripe plantains, this easy breakfast brings together bold Caribbean-Latin flavors with a healthful twist! Each pancake is perfectly tender, subtly spiced with cinnamon, and versatile enough to dress up or down for any table. Whether you’re new to grain-free baking or simply want a fun way to use those plantains on your counter, this wholesome recipe will win your heart (and belly) from the first bite.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients can create Plantain Pancakes that feel restaurant-worthy. Each item here plays a special role, whether it’s adding structure, natural sweetness, or that hint of island aroma!
- Plantains (2 large, ripe, peeled): The star ingredient, lending natural sweetness, fluffiness, and a gorgeous yellow hue.
- Eggs (3 large): These bind everything together and give the pancakes their delightful lift.
- Coconut flour (1/4 cup): Absorbs moisture and keeps the pancakes gluten- and grain-free without sacrificing structure.
- Baking powder (1 teaspoon): For extra fluff—don’t skip it if you want pancakes that are light and airy!
- Cinnamon (1/2 teaspoon): Adds irresistible warmth and a cozy depth to the flavor profile.
- Salt (pinch): Balances out the sweetness and brightens every bite.
- Vanilla extract (1 teaspoon): A dash of fragrant vanilla pulls all the flavors together beautifully.
- Coconut oil or butter (2 tablespoons, for cooking): Ensures your pancakes don’t stick and creates perfectly crisp, golden edges.
How to Make Plantain Pancakes
Step 1: Blend Your Batter
Start by placing the peeled plantains, eggs, coconut flour, baking powder, cinnamon, salt, and vanilla extract into a blender or food processor. Let them whirl away until you have a super-smooth, pourable batter. The smoother you blend, the lighter and fluffier your Plantain Pancakes will be.
Step 2: Heat Your Pan
Set your favorite nonstick skillet or griddle over medium heat. Add just enough coconut oil or butter to coat the surface. This not only prevents sticking but imparts a hint of irresistible richness to your pancakes.
Step 3: Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto your hot skillet. Let the Plantain Pancakes cook undisturbed for 2 to 3 minutes. You’ll know they’re ready to flip when little bubbles form on top and the edges look beautifully set.
Step 4: Flip and Finish
Gently flip each pancake and let them cook on the other side for another 1 to 2 minutes until they turn golden and are cooked through. Your kitchen will smell amazing by now—a sure sign you’re almost there!
Step 5: Repeat and Serve
Repeat with the remaining batter, remembering to grease the skillet as needed. Stack your warm Plantain Pancakes on a plate as you go, ready to be dressed up with your favorite toppings and sides.
How to Serve Plantain Pancakes
Garnishes
Add even more flair to your Plantain Pancakes with fresh fruit like juicy mangoes or berries, a sprinkle of toasted coconut, or a drizzle of honey or maple syrup. A little powdered sugar dusting looks so charming too!
Side Dishes
These dreamy pancakes pair wonderfully with sides like crispy bacon, spiced sausage, or a dollop of tangy Greek yogurt. For a tropical breakfast twist, serve with a side of pineapple salsa or a scoop of creamy coconut yogurt.
Creative Ways to Present
Turn your stack into Plantain Pancake art: layer them with vanilla Greek yogurt and fruit for a breakfast “cake,” or roll mini pancakes around sweet fillings for brunch finger food. For a savory spin, serve topped with avocado and a fried egg!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Plantain Pancakes (lucky you!), let them cool completely and store them in an airtight container in the fridge. They stay fresh and soft for up to three days, making breakfast or snacks a breeze.
Freezing
Want pancakes ready anytime? Pop cooled pancakes between bits of parchment and stash them in a freezer bag. They’ll keep beautifully for up to two months, and you can grab just what you need for a quick treat.
Reheating
For that straight-off-the-skillet taste, gently reheat Plantain Pancakes in a nonstick pan over low heat until warmed through, or microwave in short bursts. A toaster can also bring back a little crisp around the edges!
FAQs
Can I use green plantains instead of ripe ones?
Ripe plantains are essential for this recipe, as they provide natural sweetness and help with the pancakes’ tender texture. Green plantains are much starchier and not as sweet, so stick to yellow or even blackened, super-ripe fruit for best results!
Are Plantain Pancakes suitable for a paleo diet?
Absolutely! Since these pancakes are grain-free, gluten-free, and can be made dairy-free by using coconut oil, they fit well within a paleo lifestyle. They’re also free from refined sugars if you skip sweeteners or stick to natural honey or maple syrup.
Can I substitute the coconut flour with another flour?
Coconut flour is unique for its high absorbency, so direct substitutions can be tricky. You might be able to use almond flour, but you’ll need more (about twice as much), and the texture will be different. If possible, stick with coconut flour for the intended result.
How do I know when the pancakes are ready to flip?
Once you see small bubbles forming on the surface and the edges of your Plantain Pancakes look set and dry, it’s time to flip! Gently slide a spatula underneath and turn them over for beautifully golden pancakes.
What toppings go best with Plantain Pancakes?
The classic combo is a generous drizzle of maple syrup or honey alongside fresh fruit. Toasted coconut, mango slices, nut butter, or even a scoop of thick Greek yogurt can add wonderful flavor and texture. Don’t be afraid to get creative!
Final Thoughts
If you’re searching for a breakfast that’s both special and simple, Plantain Pancakes deserve a spot in your morning routine. Bursting with sweet flavor, naturally gluten-free, and endlessly customizable, this recipe is the invitation you’ve been waiting for to try something new. Give them a go, and let every bite bring a smile to your table!
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Plantain Pancakes Recipe
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Delicious and nutritious plantain pancakes made with ripe plantains, coconut flour, and eggs, a gluten-free and grain-free breakfast treat with a hint of sweetness.
Ingredients
Ripe Plantain Batter:
- 2 large ripe plantains, peeled
- 3 large eggs
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 teaspoon vanilla extract
For Cooking:
- 2 tablespoons coconut oil or butter
Instructions
- Blend the Batter: Place plantains, eggs, coconut flour, baking powder, cinnamon, salt, and vanilla in a blender until smooth.
- Cook Pancakes: Heat skillet, pour batter, cook until bubbles form, flip, and cook until golden.
- Serve: Enjoy warm with favorite toppings.
Notes
- For a sweeter pancake, add 1–2 tablespoons of honey or maple syrup to the batter.
- Pancakes are naturally gluten-free, grain-free, with a soft texture from ripe plantains.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Caribbean, Latin American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 125 mg
