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!
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!
Flourless Plantain 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.
SO excited to make these. Love that they’re so simple!
I hope you love them, Bethany! 🙂
These looks so good!
Thanks, Stacey! <3
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.
So glad you liked them, Cindy! 🙂
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!!!! 🙂
I’m so happy you liked them, Patty!! An egg and bacon sandwich sounds incredible!!
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.
Is there any reason you couldn’t make the batter the night before and have it for the next morning? Thank you!
Hi Eibleis! I haven’t tried it myself, but I’m sure that would work just fine! 🙂
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.
Thanks, Laura! Love the changes you made to the recipe too! <3
How would you use gelatin to replace the egg?
I’m not sure that gelatin would work, but you could try using a flax “egg” instead!
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.
So happy to hear that, Marion! Thanks for sharing!
These were delicious! They came out perfect and they’re better for you than traditional pancakes:)
So glad you liked them!
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!
So glad you loved them, Josie!
Really like this recipe. Can be thin or plump. Great for on the go and family likes rhem too. 4 stars here!!
These are super quick and easy to make and so delicious! Thank you for this recipe, I’ll be definitely making them again!
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!
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.
These were amazing! Thank you so much ❤️
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 🙂
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.
Hey Tricia! I don’t currently have calorie counts, but you can always add the ingredients into an online calculator. 🙂
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.
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!
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!
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.
Can you replace the egg with something and it still work? These sound delicious but I’m allergic to eggs!
I haven’t yet tried it myself but I’ve heard that using flax “eggs” works!
Just tried for my lunch, super quick and delicious. Have you made a larger batch and frozen them for later? Any suggestions if so?
Yes, they freeze & reheat perfectly! I’d just stick parchment paper in between each pancake so that they freeze individually.
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!
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.
Such a great idea, Kylie!