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Grain-Free Plantain Pancakes

These fluffy, gluten-free pancakes made with ripe plantains offer a delicious and nutritious start to your day. Customizable with various toppings, they are perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Healthy
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large green plantains, peeled and sliced Provides natural sweetness and tender texture.
  • 2 large eggs Create structure and richness.
  • 2 tablespoons maple syrup (or honey) Adds a hint of sweetness.
  • 1 teaspoon vanilla extract Infuses pancakes with aromatic flavor.
  • 1 teaspoon ground cinnamon Adds warmth and depth.
  • 1 teaspoon baking powder (optional) Helps make pancakes fluffier.
  • 1/4 teaspoon sea salt Enhances flavor.
  • 2 tablespoons coconut oil or dairy-free butter Used for cooking.
Optional Add-Ins
  • 1/2 cup fresh or frozen blueberries Added bursts of fruity flavor.
  • 1/4 cup chocolate chips For a sweet twist.
  • 1/2 cup berry compote A delicious topping.
  • 1 large sliced banana Adds pleasant sweetness.
  • 2 tablespoons dairy-free Nutella (or nut butter) Decadent topping.

Method
 

Preparation
  1. Prepare the plantain by trimming the ends, peeling, and cutting into 1.5 inch slices.
  2. In a blender, add the sliced plantain, eggs, maple syrup, vanilla, cinnamon, baking powder (if using), and sea salt. Blend until smooth, about 30-45 seconds.
Cooking
  1. Heat a large skillet or griddle over medium heat and add dairy-free butter or coconut oil.
  2. Pour about 1/4 cup of the batter into the skillet and cook for 2-3 minutes, until the edges are set. Optionally, sprinkle blueberries or chocolate chips over the batter.
  3. Flip the pancake and cook for another 1-2 minutes until golden brown.
  4. Repeat with the remaining batter, adding more coconut oil or dairy-free butter as needed.
Serving
  1. Serve warm with desired toppings such as berry compote, sliced bananas, Nutella, or maple syrup.
  2. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month.

Notes

Ensure plantains are firm but ripe for optimal sweetness. Let pancakes rest for a minute after cooking to improve texture.