Plantain Pancakes
African plantain pancakes are rich, tender, and deliciously soft. Similar to crepes, but with a sweeter plantain taste. Coconut and chocolate sauce make them even better for a breakfast or dessert treat.
Have you tried that 2-ingredient banana recipe? When I heard about the trend, I had to jump on board and do a taste test. Sad to say, it’s not my thing.
Decided to do the same with plantains since they contain more starch. I loved the full plantain flavor and the soft interior. I’m just not a fan of flourless, sugar-free, and dairy-free pancakes, but if your dietary requirements call for them, enjoy!
Making Crepes With Plantains
This is my variation of plantain pancakes made with flour, eggs, milk, overripe plantains, butter, and nutmeg. Simply delicious and satisfying, and good enough to make me want to get extra plantains when I’m at the grocery store.
The ingredients come together quickly in a blender. Let it rest, and you are on your way to a tasty breakfast. Top with coconut sauce for an easy dessert, and you’ll be glad you did.
How to Make Plantain Pancakes
- Puree the peeled and chopped plantains in a blender. (Photos 1-2)
- Add the rest of the ingredients and blend until smooth, scraping down the sides as needed. Let the batter rest for about 30 minutes or overnight in the refrigerator. (Photos 3-5)
- Heat a skillet or a non-stick frying pan lightly coated with oil or ghee, and pour in about a ½ cup of batter, depending on the size of your fry pan or skillet.
- Tilt the pan so the batter spreads across the bottom. Cook each pancake for about a minute on each side until lightly browned. (Photos 6-7)
- Serve hot with chocolate sauce, coconut sauce, cinnamon sugar, powdered sugar, or maple syrup. Enjoy!!! (Photo 8)
Recipe Notes and Tips
- Please don’t skip the 30-minute resting part because it allows flavor to develop and the flour to completely hydrate.
- Swirling the pan in a circular motion will spread the batter out more evenly.
- Try to use the same amount of batter for each pancake and keep the finished ones warm while you cook the rest.
- For an easy coconut sauce: simmer 1 cup of coconut milk, ½ cup of brown sugar, and 2 ounces of butter until everything melts and starts bubbling (2-5 minutes).
How to Use Plantain Crepes
Crepe cake with a plantain flair is incredible, but you can also fill these pancakes with fruit dip or caramel sauce. And crepe suzettes with banana flavor are amazing.
More Sweet African Delights to Enjoy
Watch How to Make It
[adthrive-in-post-video-player video-id=”kb6LfD2m” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Plantain Pancake” description=”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.”]
This blog post was originally published in July 2016 and has been updated with additional tips, new photos, and a video.
Plantain Pancake
Ingredients
- 2 medium overripe plantains (1 cup puree)
- 1½ cups (180g) flour
- ⅔ cup (158ml) milk
- ¾ cup (177ml) water (add more if the batter is too thick)
- ¼ cup (50g) sugar (adjust to taste)
- 5 eggs
- ⅓ cup (75g) melted butter
- 1 teaspoon (5ml) vanilla extract
- ½-1 teaspoon (1-3g) nutmeg
- cooking spray
Instructions
- Peel and cut up the plantains. Puree them in a blender or mash them with a potato masher.
- Add the flour, milk, water, sugar, eggs, melted butter, vanilla extract, and nutmeg, and pulse several times until thoroughly mixed and smooth. Scrape the sides if needed and do one last pulse.
- Let the batter rest for about 30 minutes or overnight in the refrigerator. Adjust the consistency of the batter if needed. You want it to be pourable, but not too thin.
- Heat a skillet or a non-stick frying pan, and lightly coat it with vegetable oil, cooking spray, or clarified butter.
- Pour in about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom. Cook the pancake for about a minute on each side, or until the bottom is light brown.
- Serve hot with coconut sauce, cinnamon sugar, powdered sugar, or maple syrup.
Tips & Notes:
- If using a potato masher and a whisk instead of the blender, have your ingredients at room temperature for easier mixing.
- Replace the plantains with bananas if that’s what you have.
- You can use these pancakes the same way you’d use crepes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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.
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!
Wow, I’m so glad that they liked it! 😀 You did a great job too, Soni.
Thank you for the feedback!
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.
I’m so glad to know that your kid loves it!
A great choice from time to time.
Love, Imma
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!
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 :)!
Can i use coconut milk…in place of fresh milk
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.
Hi Emma
Can I substitute milk with condensed?
Thank you Christine
And why do I have to let it sit for 30 minutes?
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!!!
I love this recipe, it’s simple and easy to prepare. Lots of plantains here so I can’t wait to do it myself.
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.
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.
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?
Hello there,
It must be the measurements. Double check your measurements and use standard measuring cups.
Hello. Really want to try this recipe today but please what do you mean by 1 1/2 cups flour?
Thanks
Hi, Ruth. That is about 187 grams of flour.
Hi in the video I noticed you added only one egg. So just confirming is it one egg or 5 eggs?
Hello Steph,
It’s 5 eggs.
I tried doing it using wooden spoon but the whole sticked to my pan
Generously spray the pan with cooking spray or oil , to prevent the pancake from sticking to the pan.
Do i have to use 5eggs ?..thats a lot of eggs …is there a way i can use less eggs or no eggs ?
Yes you have to use eggs . Cut it down to 2 eggs. Adjust thickness with more milk or water.
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.
Thanks so much
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.
I tried it but it stuck to my nonstick pan. It did not home out nice. Why please?
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.
These are a perfect crepe-like plantain pancake. I served them with guava sauce and a dusting of cinnamon-sugar. Delicious!