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Home / Course / Breakfast / Flourless Plantain Pancakes

Flourless Plantain Pancakes

Apr 29, 2015 · 45 Comments

Pancakes Close

I can’t even begin to tell you how amazing these are! They’re flourless, incredibly easy to make, and you’d never guess that they’re made from just 5 ingredients!

My husband and I have been on a huge plantain kick for the past few months. Can you blame us? They’re delicious! We love frying them up in coconut oil for breakfast, and topping them with ghee, cinnamon and sea salt. Seriously, SO good! In an effort to change things up a bit, I wanted to see if I could make super simple pancakes using plantains, and it actually worked better than I could have hoped for!

Pancakes Far

These are amazing with maple syrup, ghee, almond butter, chocolate chips, cinnamon, pumpkin pie spice…really anything you can dream up!

I have no doubt that even kids would LOVE these, so give them a try and let me know what you think!

Happy cooking!

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Flourless Plantain Pancakes

Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 5 pancakes

Equipment

  • Stovetop

Ingredients
  

  • 1 large green plantain, peeled
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • coconut oil for cooking

Instructions
 

  • Place the plantain, eggs, vanilla, baking soda and salt in your blender. Blend until you have a smooth batter. ** If the plantain is hard to peel, try making a slit in the peel lengthwise, followed by slicing it into thirds. This makes the peeling process much easier.
  • Melt the coconut oil in a pan over medium heat. Once the oil has melted and the pan is hot, use 1/3 measuring cup to pour the batter onto the pan.
  • Cook until the bottom edges of the pancake are golden brown, then flip the pancakes and cook the other side for 1-2 minutes, or until the pancakes are cooked through.
Tried this recipe?Let us know how it was!

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Blog, Breakfast, Dairy Free, Gluten Free, Nut Free, Paleo breakfast, healthy, Paleo, pancakes, plantains, primal

Reader Interactions

Comments

  1. Bethany says

    April 29, 2015 at 7:56 pm

    SO excited to make these. Love that they’re so simple!

    Reply
    • livinglovingpaleo says

      May 3, 2015 at 7:50 pm

      I hope you love them, Bethany! 🙂

      Reply
  2. Stacey says

    April 29, 2015 at 10:48 pm

    These looks so good!

    Reply
    • livinglovingpaleo says

      May 3, 2015 at 7:50 pm

      Thanks, Stacey! <3

      Reply
  3. Cindy Berryman says

    April 30, 2015 at 8:55 am

    Made this, super easy and delish! I might blend the plantain up a bit before adding other ingredients. New favorite pancake recipe! Cause I love plantains, mom is from Puerto Rico, I’ve been eating them even before paleo.

    Reply
    • livinglovingpaleo says

      May 3, 2015 at 7:49 pm

      So glad you liked them, Cindy! 🙂

      Reply
  4. Patty says

    May 17, 2015 at 6:54 am

    WOW, I didn’t believe that I would ever be able to enjoy pancakes again! LOVE LOVE these and can’t wait to experiment with toppings!!! I think I may try an egg and bacon sandwich with these pancakes next. Thank you!!!! 🙂

    Reply
    • livinglovingpaleo says

      May 19, 2015 at 4:46 pm

      I’m so happy you liked them, Patty!! An egg and bacon sandwich sounds incredible!!

      Reply
  5. Melissa says

    August 6, 2015 at 8:34 am

    Thank you for sharing this recipe, these were absolutely delicious and my kids enjoyed them as well. I added a little cinnamon to the batter and they were perfect.

    Reply
  6. Eibleis Melendez says

    July 13, 2016 at 1:04 pm

    Is there any reason you couldn’t make the batter the night before and have it for the next morning? Thank you!

    Reply
    • livinglovingpaleo says

      July 13, 2016 at 3:09 pm

      Hi Eibleis! I haven’t tried it myself, but I’m sure that would work just fine! 🙂

      Reply
  7. Laura Cruz RN BSN says

    December 3, 2016 at 7:57 am

    Loved your recipe and your personal story!
    Used one egg per plantain and added 1 tsp of honey and a tbsp of grape seed oil.
    They were delicious.
    Awesome Job at retaking control of you health.

    Reply
    • livinglovingpaleo says

      December 3, 2016 at 11:17 am

      Thanks, Laura! Love the changes you made to the recipe too! <3

      Reply
  8. Melissa Tallichet Palmer says

    March 5, 2017 at 9:19 am

    How would you use gelatin to replace the egg?

    Reply
    • livinglovingpaleo says

      March 5, 2017 at 5:57 pm

      I’m not sure that gelatin would work, but you could try using a flax “egg” instead!

      Reply
  9. Marion says

    March 14, 2017 at 5:01 am

    Just made these pancakes this morning for my husband and granddaughter. We all enjoyed them so much. Very easy to make and delicious tasting, this will now be my go to pancake recipe. Thank you Kristen for sharing your story also.

    Reply
    • livinglovingpaleo says

      March 16, 2017 at 8:28 pm

      So happy to hear that, Marion! Thanks for sharing!

      Reply
  10. stephanieluxenburgStephanie says

    April 22, 2017 at 10:19 am

    These were delicious! They came out perfect and they’re better for you than traditional pancakes:)

    Reply
    • livinglovingpaleo says

      April 23, 2017 at 9:17 am

      So glad you liked them!

      Reply
  11. Josie says

    February 22, 2018 at 8:51 am

    I could not figure out how to give these 4 stars but if I could I would! I blended in my vitamix and they were super light and fluffy! Yum!

    Reply
    • livinglovingpaleo says

      February 24, 2018 at 11:55 am

      So glad you loved them, Josie!

      Reply
  12. Maureen says

    April 7, 2018 at 11:00 am

    Really like this recipe. Can be thin or plump. Great for on the go and family likes rhem too. 4 stars here!!

    Reply
  13. Diana says

    July 24, 2018 at 11:09 pm

    These are super quick and easy to make and so delicious! Thank you for this recipe, I’ll be definitely making them again!

    Reply
  14. Mareenez says

    November 17, 2018 at 1:42 pm

    These were amazing! I first tried them in a stainless steel pan. That was a total failure. They stuck, burned and never cooked inside. Today I used a cast iron griddle and they cooked just like regular pancakes! I am super excited about this recipe since I haven’t had pancakes since changing my diet in March! I’m allergic to eggs, so used one flax egg and a quarter cup of applesauce. Thank you so much!

    Reply
  15. Cat Sprancis says

    January 1, 2019 at 2:42 pm

    Tried them today! We loved them. So light. We drizzled just a little syrup over the top and they were marvelous! Thank you for sharing.

    Reply
  16. Ligia Raquel Dickerson says

    January 26, 2019 at 10:51 pm

    These were amazing! Thank you so much ❤️

    Reply
  17. Kelli says

    March 15, 2019 at 4:41 pm

    These are absolutely amazing!! I have been making them all week and I can’t get enough! Literally my favorite recipe ever because of how easy and healthy they are and the taste and texture is just like traditional pancakes. Thank you so much- truly a staple post Whole 30 in my food freedom 🙂

    Reply
  18. Tricia Zody says

    March 18, 2019 at 4:35 pm

    Any chance you have the calorie count on these pancakes?
    These are absolutely my favorite!!! I whip the egg whites and then add to the other blended ingredients. The pancakes end up tasting more like a soufflé. So amazing! So glad I found your recipe.

    Reply
    • livinglovingpaleo says

      March 19, 2019 at 11:31 am

      Hey Tricia! I don’t currently have calorie counts, but you can always add the ingredients into an online calculator. 🙂

      Reply
  19. Davilyn Eversz says

    August 20, 2019 at 10:31 am

    I use an over-ripe plantain. I cook it unpeeled and sliced in the microwave then blend it with the eggs in the Nutribullet. I also add a little plain home made soy yogurt and a little Masala curry. Very tasty.

    Reply
  20. Sandy says

    October 22, 2019 at 8:07 am

    Five stars. Thank you so much for this recipe. I have been searching for a healthy gluten free pancake recipe for over 2 years. Easy ingredients so I had everything on hand. Used a cast iron skillet which is important and also mentioned in another review. Next time I will try to use less eggs per another review. I am battling pre-diabetes so again, many thanks for this’s life saving recipe!

    Reply
  21. Charlot says

    February 20, 2020 at 3:21 am

    Oh my word! These are fantastic! So glad to have a non-egg casserole (though good in their own right) option for breakfast. And so quick and easy to make! Thank you!

    Reply
  22. Rachel says

    February 22, 2020 at 3:55 am

    These are so super yummy! I added a little coconut sugar to the batter. Reminded me a lot of buckwheat pancakes (which I have always loved). Thanks again for sharing your recipes and your story.

    Reply
  23. Julie says

    February 22, 2020 at 6:42 pm

    Can you replace the egg with something and it still work? These sound delicious but I’m allergic to eggs!

    Reply
    • livinglovingpaleo says

      February 24, 2020 at 2:24 pm

      I haven’t yet tried it myself but I’ve heard that using flax “eggs” works!

      Reply
  24. Marci says

    March 5, 2020 at 8:51 am

    Just tried for my lunch, super quick and delicious. Have you made a larger batch and frozen them for later? Any suggestions if so?

    Reply
    • livinglovingpaleo says

      March 9, 2020 at 1:50 pm

      Yes, they freeze & reheat perfectly! I’d just stick parchment paper in between each pancake so that they freeze individually.

      Reply
  25. ML says

    March 24, 2020 at 4:06 am

    These are the bomb! Have made several batches. Just make sure your plantains are fairly green. I tried it with ripe (black ones) and the batter did not cook and firm up. I also have poured the batter in a muffin pan and baked about 15 or 20 minutes. Great! I love the leftover pancakes with almond butter. They are super fast and easy to make. Definitely a keeper recipe. Thank you!

    Reply
  26. Kylie says

    March 24, 2020 at 2:14 pm

    These are so good! I added honey and cinnamon to the batter. I made a double batch and individually wrapped them in plastic wrap and froze them.

    Reply
    • Kristen Boehmer says

      March 27, 2020 at 10:09 am

      Such a great idea, Kylie!

      Reply

Trackbacks

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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