These plantain pancakes are delicious, fast, simple and grain free. My family eats them around once per week and have replaced our previous favorite pancake alternative – banana egg pancakes.
I usually make a big batch (the recipe below is more than enough for one breakfast for myself and three kids) and then reheat the leftovers during the week. It’s nice because my 8 year old can reheat them all by himself with the microwave. Hooray for having to do one less thing!
Plantain Pancakes Made in a Blender (Grain Free)
My kids approve and enjoy eating them. Horray!
Since they’re grain free there is no sifting or beating involved. The thing that takes the longest with these plantain pancakes is peeling the tough skinned plantains. Once you get the right technique down, however, it’s no problem (see below for more details).
A handful of ingredients thrown in a blender. Does it get easier than that?
The American diet is inundated with grains so I try to limit our exposure by trying new things (like these pancakes!). These plantain pancakes are an easy alternative to traditional pancakes.
Plantain Pancakes Ingredients
The star in this recipe is green plantains. Not ripe plantains, but specifically green plantains. Green plantains are low in sugar but starchy enough to make a perfect grain free pancake. They’re also high in potassium and B6, among other things. Green plantains rock!
The key to getting the peel off the green plantains is to cut each in half or thirds and then with a knife score the length of the cut plantains in 2 or 3 places. This makes it a little bit easier to remove a stiff peel.
Another key player in this plantain pancake recipe is eggs. Eggs will make these pancakes nice and fluffy so don’t leave them out!
The coconut oil in this plantain pancake recipe makes them cook up crispy and delicious. Coconut oil is very good for you! It can even make breastmilk better by strengthening its antimicrobial properties. Isn’t that wild?
Vanilla Extract, Baking Soda, Salt
The rest of the ingredients make these pancakes taste good with the right consistency. You’ll really love the flavor that the vanilla extract gives to them!
Directions for Plantain Pancakes Made in a Blender
Peel plantains. This is the hardest part. You can do it!
TIP: The key to getting the peel off the green plantains is to cut each in half or thirds and then with a knife score the length of the cut plantains in 2 or 3 places. This makes it a little bit easier to remove a stiff peel.
Next, place all ingredients in a blender and blend well. I have a Vitamix and I love it. You should get one too.
This recipe is pretty forgiving (like most recipes on this website), so don’t obsess about getting it “just right.”
After everything is blended smooth like a normal pancake batter, heat up your griddle.
I use more coconut oil instead of butter when cooking these plantain pancakes. It’s soooo good, you’ll love it!
This time I used a “coconut spread” my dad got me. The only ingredient is coconut, so it’s basically the same thing just a different consistency. It worked just fine.
Flip pancakes when they’re nice and golden.
Place on a cooling rack if you’re not eating them right away. On this particular day I was making a big batch of them for the next week. I only ate 2-3 while I was cooking. 😉
Plantain Pancakes Made in a Blender Recipe
- 4 green plantains
- 1/3 c. unrefined coconut oil
- 6 eggs
- 1 TBS vanilla extract
- 2 tsp baking soda
- 1/2 tsp salt
- To remove the peel off green plantains, cut each plantain in half or thirds. Next, with a knife score the length of the cut plantains in 2 or 3 places. Now, remove the peel from the plantain with your fingers.
- Place all ingredients in a blender and blend well.
- Heat griddle.
- Use coconut oil on griddle to cook pancakes.
- Pour small circles of batter. Flip when golden.
- Best when eaten immediately but can be saved in the fridge or freezer for later.
- Makes around 2 dozen small pancakes.
I usually make a batch and then reheat the leftovers during the week. If leftovers aren’t needed and you are cooking for one or two, cut this recipe in half.
These plantain pancakes can be kept in the fridge for up to a week.
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Amount Per Serving: Calories: 92Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 173mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 2g