Grain-Free Pancakes

No flour, just whole foods, and simple ingredients. It’s true, friends. Plantain pancakes are your new favorite, EASY, and nutrient-rich breakfast!

These freezer-friendly, wholesome dreams only require seven ingredients as well as 15 Minutes. Bonus? Bonus? They are also dairy-free and gluten-free. Let’s make some pancakes!

Plantain Pancakes: Their Origin

What about making them into PANCAKES instead? We were unable to find the origin of the first concept, but we know that we are not the first people to have thought it was a good idea! In Ghana, yellow plantains (ripe ones) are turned into savory pancakes known as tatale or kaklo. Find out more about this version and the recipe on Afia’s blog.

This inspired version of the concept takes a more sweet (rather than savory) approach!

How to make Plantain Pancakes

The starchy component in these plantain pancakes is GREEN PLANTAINS. This makes them grain-free, without adding any flour. Green plantains also contain a type of fiber known as resistant starch, which helps to keep your gut bacteria happy.

After peeling them, we mix them up along with the rest of the ingredients. The main ingredient is eggs. The eggs are a natural leavening agent, which gives the pancakes a fluffy texture and prevents them from being too dense.

The two whole foods (eggs and plantain) ensure that these pancakes are FULL OF vitamins and minerals, including magnesium, potassium, and choline.

We’re almost ready to cook. Just a few ingredients left! Maple syrup, vanilla, and cinnamon add flavor and sweetness to these pancakes, giving them a French toast-like taste. ).

Baking powder is optional. It adds a bit more fluff, but it mostly creates more bubbles in the pancakes. This helps you determine when they are ready to be flipped. We normally leave it out.

All that is left to do is cook in an oiled pan until golden and fluffy and then serve with your favorite toppings.

These pancakes, made with pantry staples that are easy to store and a plantain you don’t want to waste, make the perfect breakfast for when you have a shortage of ingredients. They keep well in the fridge or freezer so that you can enjoy them for a week (or a month).


Peel and slice one green plantain (firm).

Two large eggs*, preferably organic and pasture-raised.

1 Tbsp honey or maple syrup

1 tsp vanilla extract

1 tsp cinnamon powder

Half a teaspoon of baking powder ( optional for extra fluffiness).

Sea salt is a healthy addition to any meal.

Coconut oil or dairy-free Butter (for cooking // dairy butter also works)


Trim off the ends of the plantain. Use the tip of a knife to make a shallow, lengthwise cut through the peel. Be careful not to puncture the flesh. Slide your thumb underneath the peel, and peel away. Remove and discard the peel. Slice the plantain in 1 1/2-inch slices.

Add the plantain slices, eggs, maple sugar, cinnamon, vanilla extract, baking powder, and sea salt to a blender. Blend for 30 to 45 seconds until the plantain is completely smooth.

Heat a large non-stick or cast iron skillet (or a grill) on medium heat. Add dairy-free coconut oil or butter once the skillet is hot. It should sizzle. If the butter/oil is smoking, reduce the heat.

Pour 1/4 cup of batter into the skillet. Cook for 2-3 minutes until the edges are set. (Option to sprinkle chocolate chips or blueberries over batter before flipping). Flip the pancakes and cook them for another 1-2 minutes on the other side until they are golden. Continue to cook the batter in the pan, adding coconut oil or dairy-free butter if the mixture looks dry.

You can serve it warm with a variety of toppings. We serve it with berry Compote, sliced bananas, or homemade Nutella and maple syrup.

The best pancakes are those that are fresh. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to a month. Reheat the pancakes in a microwave, toaster, or oven until they are warm.

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