Plantain pancakes – These are ultimate comfort food made from plantains and a few other ingredients. They are very light and tender almost like the French crepes. However, the process involved in making these pancakes are not as intimidating as that of the French crepes.
Plantain pancakes are an astounding choice in case you’re searching for an alternate sort of breakfast. They look and have a similar consistency of a conventional pancake. However, the taste is altogether different, and they have a characteristic pleasant smell.
Yea, I know, I’m still on the issue of plantains. If you follow this blog, you will know I posted a recipe for plantain cake/Bread just last week, and here I go again this week on plantain pancakes. I stocked up the house with plantains about a week ago, so I’ve got enough plantains to make even more delicious plantain recipes.
I love the delicious flavor of these Plantain pancakes. They are not just light and tender, but they have a natural sweetness in them that makes them almost irresistible plus they cook more like regular pancakes. So what’s there not to love about this recipe?
Pancakes are one of our go-to staples for breakfast because it’s very easy to prepare plus my boys love them soo … much. Although they are a little more addicted to the African style pancakes! But they fell in love with these pancakes when I gave them.
Notes:
Sorry, this pancake recipe is not the paleo, gluten-free, dairy-free or grain-free type of pancake. In this recipe, I used Flour, Milk, and Eggs. However this recipe is very versatile, you can make quite some substitutions like using Egg substitutes, replacing the regular milk with plant-based milk or replacing the all-purpose flour with almond flour or coconut flour.
In this recipe, I used overripe plantains because the riper the plantains, the sweeter it gets. Therefore, try to use at least a very ripe plantain if you don’t have the overripe ones.
This is great for breakfast. You can serve with a side of Eggs and bacon. It also makes an excellent brunch. Don’t judge me; I believe Pancakes can be eaten any time of the day!
[su_box title=”Other Easy Breakfast Recipes you might want to try:” box_color=”#c12026″]
- Skillet Potatoes
- Turkey Salad Sandwich
- Chicken and Potato Bake
- Creamy cornmeal porridge
- Easy Homemade Chicken Club Sandwich
- Breakfast Potatoes and Egg Stew
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Plantain Pancakes
Ingredients
- 1 Plantain large ripe or overripe
- 2 Eggs
- 1/4 Cup Flour
- 1 Tbsp butter or oil
- 1/4 Tsp nutmeg
- 1/4 Tsp baking powder
- 2 Tbsp Milk about 2 to 4 Tbsp milk
- 1/8 Tsp Salt
Instructions
- Peel the plantain and cut them into slices or little chunks. Place the slices in a blender or food processor and blend until smooth.
- Add all the other ingredients and blend until smooth and lump free
- Heat a skillet/frying pan on a medium heat. Brush with a little bit of oil and once it becomes hot, pour the batter about a quarter cup at a time.
- Let it cook for few seconds to a minute until it begins to hold up just like the regular pancake
- Flip to the other side and cook for few more seconds
- Repeat the process with the remaining batter
- Serve with honey, maple syrup or whatever topping you prefer. Enjoy!
Video
Notes
- Cutting up the plantain into small slices or pieces will make it really easy for the blender to blend it up
- Adding butter or oil makes the pancakes softer
- The baking powder will make it a little fluffier
- Feel free to add other spices or flavors like Cinnamon, Ginger or vanilla. Comes out really nice!
- Use a griddle (I don’t have one) or a heavy bottom pan (this is what I used) to prevent your pancakes from getting burned or sticky
- Don’t increase the heat to make them cook faster because they burn. keep an eye on them!
Nutrition
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If you make this Plantain Pancake recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
I tried the recipe but added cinnamon and blueberries, it was really easy and very good 👍.
I’m glad you enjoyed it Nadine. I love the idea of cinnamon and blueberries 😊
I just made these and the were really good. I used cinnamon and nutmeg and topped with some maple syrup. Next time will have some fresh blueberries and strawberries and a sprinkle of powdered sugar
That’s really nice Helena! So glad it worked out with the sub – great idea actually!
hi Lola this recipe seem very nice on the look but am going to try it,this is actually different from the various once I have try.
thanks for the recipe going to try it on my birthday.
Hi Lola, thanks for the recipe. It inspired a lot of ideas. I am on a really restrictive diet at the moment for my thyroid (AIP). I adapted your recipe by subbing water for milk, chia seed eggs for regular eggs, coconut flour. I added shredded courgettes to give it a bit more nutrition and coconut flakes. Oh, and I mixed boiled cassava with the plantains. They were so delicious! Thanks again.
You are welcome, Jean. I’m glad you were able to adapt the recipe to suit your needs. Thanks for the feedback
[…] for baking and pancakes – You can see how I used it to make plantain cake here or my favorite breakfast pancakes here. Personally, I don’t like to use this for frying, though it’s sweeter. However, it […]
These look great! I’m not super familiar with plantains, I’ve only ever seen them sliced and fried, not used as an ingredient before.
Yea, plantains can be used as an ingredient for a whole lot of recipes. Thanks for stopping by and happy New Year.
Thanks
I tried it out 2 days ago that’s on the 5th of October, 2017. It came out really nice. I love it but it was a bit on the sweet side.
Hi Lolade, I’m glad you love the recipe… Plantains are naturally sweet but next time, you can use a very ripe plantain instead of an overripe plantain in order to reduce the sweetness.