Name: Plantain Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Paleo
Ingredients: 2 ripe plantains, peeled; 2 eggs; 1/4 cup coconut flour; 1/4 cup coconut milk (or any milk of choice); 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon cinnamon; Pinch of salt; Coconut oil or butter for cooking

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These paleo-friendly plantain pancakes are soft, fluffy, and naturally sweetened, making them the perfect gluten-free, dairy-free breakfast option. The plantains add a subtle sweetness and smooth texture, while the coconut flour adds a light and airy feel.

Why You'll Love This Recipe

These plantain pancakes are a delightful twist on traditional pancakes, offering both flavor and nutrition in every bite. They're naturally sweetened by the plantains, eliminating the need for added sugars. Perfect for those following paleo, gluten-free, or dairy-free diets, these pancakes don't compromise on taste or texture. They cook up golden and fluffy, and pair wonderfully with a variety of toppings. Whether you're looking for a nutritious breakfast option or simply want to try something new, these plantain pancakes are sure to become a morning favorite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Plantains form the star of this recipe, providing natural sweetness and a smooth, creamy texture. Choose ripe plantains with black or very spotty skins for the sweetest flavor and easiest blending.

Eggs serve as the binding agent in these pancakes, helping to create structure and giving the pancakes their fluffy texture. They also add protein to make these pancakes more satisfying.

Coconut flour is an excellent grain-free alternative to traditional flour, offering a subtle coconut flavor that pairs perfectly with the plantains. It absorbs liquid very efficiently, which is why only a small amount is needed.

Coconut milk adds moisture and contributes to the pancakes' rich flavor profile. You can substitute with any milk of your choice if coconut isn't your preference.

Vanilla extract enhances the overall flavor of these pancakes, complementing the natural sweetness of the plantains with its warm, aromatic notes.

Baking powder is essential for creating that perfect lift, resulting in light and fluffy pancakes rather than dense ones.

Cinnamon adds a warm, comforting spice note that pairs beautifully with the sweet plantains. Feel free to adjust according to your taste preference.

Salt might seem like a small addition, but it's crucial for balancing the sweetness and enhancing all the other flavors in the pancakes.

Coconut oil or butter for cooking gives these pancakes a beautiful golden exterior and prevents sticking to the pan. Choose refined coconut oil if you prefer no coconut flavor.

Directions

In a blender or food processor, combine the plantains, eggs, coconut flour, coconut milk, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth and well combined.
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.
Pour about ¼ cup of the pancake batter onto the skillet for each pancake, spreading it out slightly to form a circle.
Cook for 2-3 minutes, or until the edges start to look set and bubbles form on top. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, adding more coconut oil or butter to the skillet as needed.
Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.

Servings and Timing

This recipe yields approximately 4 pancakes, serving 2 people. Preparation takes about 5 minutes, while cooking time is around 10 minutes, making the total time just 15 minutes. Each serving (2 pancakes) contains approximately 180 calories, making these pancakes a reasonably light breakfast option that can be paired with additional toppings or sides depending on your hunger level.

Variations

Spiced Plantain Pancakes: Add ¼ teaspoon each of nutmeg and cardamom along with the cinnamon for a warming spice blend.

Chocolate Plantain Pancakes: Stir in 2 tablespoons of unsweetened cocoa powder and a few dark chocolate chips to the batter for a more decadent treat.

Banana Plantain Pancakes: Replace one plantain with a ripe banana for a different flavor profile while maintaining the same texture.

Tropical Plantain Pancakes: Add 2 tablespoons of shredded coconut and ¼ cup of finely diced pineapple to the batter for a tropical twist.

Protein-Packed Plantain Pancakes: Add 1-2 tablespoons of your favorite unflavored protein powder to boost the protein content.

Nut Butter Swirl Pancakes: After pouring the batter onto the skillet, swirl in a teaspoon of almond or cashew butter for extra richness and protein.

Storage/Reheating

Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each pancake to prevent sticking.

Freezing: These pancakes freeze exceptionally well. Lay them flat on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container. They'll keep for up to 3 months. Label with the date for best quality tracking.

Reheating from Refrigerated: The best way to reheat refrigerated pancakes is to place them in a toaster on a low setting or warm them in a skillet over low heat for 1-2 minutes per side. You can also microwave them for 20-30 seconds, though this may slightly affect the texture.

Reheating from Frozen: For frozen pancakes, either thaw in the refrigerator overnight and reheat as above, or place frozen pancakes directly in the toaster on a medium-low setting. You can also microwave frozen pancakes for 30-45 seconds, followed by a quick toast to restore some crispness.

FAQs

How do I know when my plantains are ripe enough for this recipe?

The best plantains for this recipe are yellow with many black spots or completely black. They should yield slightly to pressure but not be mushy. Green or yellow plantains without spots will be too starchy and not sweet enough for these pancakes.

Can I make these pancakes ahead of time?

Yes! These pancakes reheat wonderfully. Make a double batch, store them in the refrigerator or freezer, and reheat as needed for quick breakfasts throughout the week.

Is there a substitute for coconut flour?

Coconut flour is quite unique due to its high absorption properties. If you need to substitute, try using ¾ cup of almond flour instead of ¼ cup coconut flour. Note that this will change the texture and nutrition profile somewhat.

My batter seems too thick. What should I do?

The consistency of your batter may vary depending on the size and ripeness of your plantains. If it's too thick, add additional coconut milk or water, one tablespoon at a time, until you reach a pourable but still thick consistency.

Can I use a regular blender if I don't have a food processor?

Absolutely! Any blender should work for this recipe, though you might need to stop and scrape down the sides a few times to ensure even blending, especially with a less powerful blender.

Are these pancakes suitable for diabetics?

While these pancakes use natural sweetness from plantains rather than added sugar, plantains still contain carbohydrates that affect blood sugar. Individuals with diabetes should account for this in their meal planning. Pairing with protein or healthy fat can help moderate blood sugar impact.

Why did my pancakes turn out gummy inside?

Gummy pancakes usually indicate they were undercooked. Make sure your heat is at medium-low to medium, and cook them until bubbles form on top and the edges look set before flipping. Also, ensure your plantains are well blended with no chunks.

Can I add additional fruits to the batter?

Yes! Berries, diced apples, or other fruits make great additions. Fold them in gently after blending the batter for the best texture and distribution.

How do I prevent my pancakes from sticking to the pan?

Ensure your pan is properly heated before adding the batter, and use enough coconut oil or butter to coat the surface. A good non-stick pan or well-seasoned cast iron skillet works best for these pancakes.

Can I replace the eggs in this recipe?

For an egg-free version, try using two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes). Note that the texture will be different, likely less fluffy but still delicious.

Conclusion

These plantain pancakes represent the perfect blend of nutrition and indulgence, proving that healthy eating doesn't mean sacrificing flavor or satisfaction. They offer a wonderful alternative for those with dietary restrictions or anyone looking to expand their breakfast repertoire with something uniquely delicious.

The natural sweetness of ripe plantains paired with the light texture from coconut flour creates pancakes that are both satisfying and nourishing. Whether you enjoy them as an occasional weekend treat or make them part of your regular breakfast rotation, these pancakes provide a versatile canvas for your favorite toppings and flavors.

By experimenting with different variations and serving options, you can transform this simple recipe into countless delightful breakfast experiences. So next time you spot some ripe plantains at your local market, grab them and give these pancakes a try – your breakfast table will thank you!