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–+ servings

Grain-Free Plantain Pancakes (1 Blender!)

Plantain pancakes made in a blender with simple, whole food ingredients. A nutrient-packed, gluten-free and dairy-free breakfast ready in just 15 minutes!
Author Minimalist Baker
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Photo of a tall stack of plantain pancakes with toppings and a slice removed
5 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 (three-pancake servings)
Course Breakfast, Brunch
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 green (firm)* plantain, peeled and sliced
  • 2 large eggs* (organic, pasture-raised when possible)
  • 1 Tbsp maple syrup (or honey)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder (optional // for extra fluffiness)
  • 1 healthy pinch sea salt
  • Coconut oil or dairy-free butter (for cooking // dairy butter works, too)

ADD-INS optional

  • Fresh or frozen blueberries (we like frozen wild blueberries)
  • Chocolate chips (so good! // dairy-free as needed)

FOR SERVING optional

US Customary - Metric

Instructions

  • Trim the ends off the plantain and discard. To peel the plantain, use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Then slide your thumb under the peel and peel away from the cut, removing and discarding the peel. Cut the plantain into ~1 ½ inch slices.
  • To a blender, add the sliced plantain, eggs, maple syrup, vanilla, cinnamon, baking powder (optional), and sea salt. Blend until smooth with no chunks of plantain remaining, about 30-45 seconds.
  • Heat a large cast iron or non-stick skillet (or a griddle) over medium heat. Once hot, add dairy-free butter or coconut oil — it should sizzle when hot enough. Reduce the heat if the oil/butter is smoking.
  • Add ~1/4 cup measurements of batter into the skillet and cook for 2-3 minutes, until the edges are set (option to sprinkle blueberries or chocolate chips over the batter before flipping). Flip and cook for another 1-2 minutes on the other side, until golden on both sides. Continue cooking with the remaining batter, adding more coconut oil or dairy-free butter to the skillet if it looks dry.
  • Serve warm with your choice of toppings. We like berry compote or sliced bananas, homemade Nutella or nut butter, and maple syrup (all optional).
  • Best when fresh, but leftover pancakes will keep stored in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave, oven, or toaster oven until warm.

Video

Notes

*Green plantains are firm when pressed and work best in this recipe. Ripe plantains are yellow/brown and work okay, but we found they created a thinner, denser, less fluffy pancake. They will also be sweeter, so you may want to use less maple syrup.
*Eggs are essential in this recipe for structure and fluffiness. If you’re looking for a vegan option, try our 1-Bowl Vegan Banana Oat Pancakes.
*Nutrition information is a rough estimate calculated with 2 tsp coconut oil for cooking and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 (three-pancake) serving Calories: 348 Carbohydrates: 56.7 g Protein: 7.7 g Fat: 9.6 g Saturated Fat: 5.4 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 185 mg Sodium: 232 mg Potassium: 672 mg Fiber: 3.3 g Sugar: 9.3 g Vitamin A: 267 IU Vitamin C: 27 mg Calcium: 107 mg Iron: 1.9 mg