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:
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!