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 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 pancake 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!!!
- 2 medium overly ripe plantains 1 cup puree
- 1 1/2 cups flour
- 2/3- cup milk
- 2/3- cup water
- 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
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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.
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Let the batter rest for about 30 mins or more in the refrigerator or overnight.
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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.
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Serve hot with coconut sauce, cinnamon sugar, powder sugar or syrup.
These pancakes look absolutely delicious!
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!
They sure are a special treat.
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!
Wow! Now this is something new. Will try.
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!
Nice touch Julie.
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.
Agree with the two ingredient pancakes. Hope this is more to your liking .Do let me know how it works out for you. Thanks
I have made the thick american style plantain pancakes not the thin ones yet. On my too do list. Looks great.
Thanks Bintu!
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!).
No, I haven’t .Will have to give this a try. Thanks for sharing Rachael
Do you have the recipe for coconut sauce?
Thank you.
Check it out here. https://www.africanbites.com/vitumbarice-pancakes/
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
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!
Please why do you have to let it rest for a while before frying?
It helps make it tender . You can try both ways and see which one you prefer.
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!
YAY! Thanks for taking the time to let me know.
I tried these today, so easy to make and delicious. I used raw coconut sugar in mine.loved the taste
Awesome! Glad you liked it