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Grain-Free Plantain Pancakes

Fluffy Grain-Free Plantain Pancakes for a Delightful Breakfast

These Grain-Free Plantain Pancakes are a delicious and healthier breakfast alternative, gluten-free, dairy-free, and packed with nutrients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 large Green Plantain Use firm ones for texture.
  • 2 large Large Eggs Organic, pasture-raised for best results.
  • 2 tbsp Maple Syrup Can substitute with honey.
  • 1 tsp Vanilla Extract Consider almond extract for variation.
  • 1 tsp Ground Cinnamon Optional but recommended.
  • 1 tsp Baking Powder Optional for fluffiness.
  • 1 pinch Sea Salt Use sparingly.
  • 1 tbsp Coconut Oil or Dairy-Free Butter Regular butter works if not dairy-free.
Optional Add-ins
  • 1 cup Fresh or Frozen Blueberries Adds fruity twist.
  • 1 cup Chocolate Chips Great for a sweet surprise.
Toppings
  • 1 cup Berry Compote Enhances pancake experience.
  • 1 large Sliced Banana Natural sweetness.
  • 1 tbsp Dairy-Free Nutella Decadent choice.
  • 2 tbsp Additional Maple Syrup For extra sweetness.

Equipment

  • Blender
  • Non-stick Skillet
  • Spatula

Method
 

Preparation
  1. Start by trimming the ends off the green plantain and carefully peeling it with a knife. Slice the plantain into 1.5-inch pieces.
  2. In a blender, combine the peeled plantain pieces, large eggs, maple syrup, vanilla extract, ground cinnamon, baking powder (if using), and a pinch of sea salt. Blend until smooth and creamy, about 30-45 seconds.
  3. Preheat a non-stick skillet over medium heat, melting a tablespoon of coconut oil in it.
  4. Pour about 1/4 cup of the batter onto the heated skillet for each pancake. Cook for 2-3 minutes.
  5. Carefully flip the pancakes once the edges are firm and golden brown, cooking the other side for 1-2 minutes.
  6. Transfer the pancakes to a plate and serve warm. Add toppings like sliced bananas or berry compote.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

These pancakes can be stored in the fridge for up to 3-4 days and can be frozen for a month. Reheat in microwave or toaster oven.

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