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    BLANK » Recipe Index » Caribbean Dishes

    Plantain Pancakes (Gluten Free and Grain Free)

    Last Updated June 27, 2023. Published June 27, 2023 By Charla 10 Comments

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    Learn how to make some plantain pancakes. These pancakes are fluffy, easy to make, blender friendly batter and completely flourless courtesy of the almond flour and cassava flour.

    Raspberries on top of the pancakes in a plate

    I haven't made a Caribbean style breakfast in what feels like quite some time. While I was grocery shopping last week I stumbled upon some ripened yellow plantain.

    I immediately thought about making pancakes with them so waited a few more days for the plantain to become EXTRA overripe, as pictured below so the batter would be naturally sweet.

    We love pancakes but we tend to make them the conventional method because overripe plantain isn't always easy to buy.

    Plus, I am guilty of being impatient at the best of times, so the addition of plantain is very culturally appropriate.

    These pancakes are naturally sweet and completely flourless and grain free so you don't have to depend on a gluten free flour blend.

    All you need is some almond flour and cassava flour. Both are great gluten free alternatives and quite popular choices with many trending lifestyles i.e paleo, keto (almond flour).

    I find that the aforementioned results in a more airy and fluffy pancake compared to using gluten free flour.

    Overhead shot of the pancakes

    Making the recipe

    Making these pancakes is relatively straightforward, thankfully you don't need any complex gadgets.

    I will forewarn you and say the consistency of the batter is quite THICK. It's supposed to be thick so don't be alarmed.

    The density of the batter helps to create those thick American style pancakes so I suggest not getting too carried away and tempted to thin the batter too much.

    You want it to be on the thicker side, as opposed to being too thin or runny.

    Also, I cannot stress how important it is to use a non stick frying pan.

    A frying pan that sticks can ruin a good batch of pancake batter, no-one wants to have to fight with their frying pan to flip over a pancake.

    Going back to the batter, you will want to use a very sturdy/robust blender i.e Vitamix, Blendtech or a Ninja something that has the ability to blitz thick batter without causing a blowout of your machinery.

    As the batter is quite thick, I recommend using either a ladle or big spoon to apply the batter to the pan.

    Using a jug will help to pour the batter out a lot easier so keep that in mind.

    Also, be quick when spreading the batter, use the back of a spoon to create a neat circle and work quickly as it does form quite quickly.

    Reasons to make these pancakes

    • These pancakes are totally flourless and grain free
    • Very easy to make
    • A blender friendly recipe
    • Great way to incorporate plantains into your diet
    • A Caribbean spin on pancakes
    • Gluten free, grain free and paleo friendly

    The steps

    Step 1-6 Making the pancake batter and cooking them
    • Add all of the ingredients to a blender.
    • Blitz into a smooth consistency (you may need to stop the machine and scrap down the sides) the batter should be quite thick but pourable.
    • Preheat a non stick frying pan over medium heat and coat with olive oil.
    • Pour or spoon some of the batter onto the pan.
    • Use the back of a spoon to create a smooth and even circle (the batter will form fast so you need to work quickly).
    • Cook on low-medium heat until the underside is brown (use a egg spatula to determine its readiness).
    • Once done, flip the pancake over and cook the other side until golden.
    • Repeat the above 4 steps with the rest of the batter.

    Notes and tips

    • Be sure to use a very sturdy and robust blender to make the batter as it is quite thick.
    • The batter should be on the thicker side (this is normal) don't be tempted to thin it out.
    • You should get a quantity of 6 pancakes, although this will depend on the size that you make them.
    • If you want to make a savoury version use green plantain instead, you will need to mash it very well as it will be a lot firmer than it's yellow counterpart.
    • For natural sweetness use EXTRA RIPE plantain, you want plantain with the outer skin black.
    • You cannot substitute the almond/cassava flour for anything else, this is a flourless recipe and the ratio and quantity of ingredients is tailored specifically for this.
    • Don't make the pancakes too thick and too large or they will be too difficult to flip over.
    2 pancakes on a plate topped with raspberries and blueberries

    More plantain recipes to try

    • Air Fryer Plantain Chips
    • Plantain Bread
    • Boiled Plantains With Kale
    • Sopa de Plátano Verde
    • Plantain Burger
    • Dominican Mangu
    • Mashed Sweet Plantains
    • Plantain Curry
    • Plantain Frittata
    • Yellow Plantain Porridge
    • Plantain Lasagna

    **Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Raspberries on top of the pancakes

    Plantain Pancakes (Gluten Free and Grain Free)

    Learn how to make some plantain pancakes. These pancakes are fluffy, easy to make, blender friendly batter and completely flourless courtesy of the almond flour and cassava flour.
    5 from 6 votes
    Print Pin Rate
    Course: Breakast
    Cuisine: Caribbean
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 431kcal
    Author: Charla

    Ingredients

    • ¾ cup extra ripe yellow plantain (111g) mashed
    • 1½ cup almond flour (355g)
    • ¼ cup cassava flour (30g)
    • 2 teaspoon baking powder (8g)
    • ¼ teaspoon pink salt (1.5g)
    • 1 teaspoon xanthan gum (3g)
    • ¼ teaspoon cinnamon (0.5g))
    • ¼ teaspoon nutmeg (0.5g)
    • 2 teaspoon vanilla extract (8g)
    • 4 large eggs
    • ¼ cup almond milk (60ml)
    • 1 tablespoon olive oil (14g)
    • 2 tablespoon maple syrup (40g) optional
    • olive oil for cooking the pancakes
    US Customary - Metric

    Instructions

    • Add all of the ingredients to a blender.
    • Blitz into a smooth consistency (you may need to stop the machine and scrap down the sides) the batter should be quite thick but pourable.
    • Preheat a non stick frying pan over medium heat and coat with olive oil.
    • Pour or spoon some of the batter onto the pan.
    • Use the back of a spoon to create a smooth and even circle (the batter will form fast so you need to work quickly).
    • Cook on low-medium heat until the underside is brown (use a egg spatula to determine its readiness).
    • Once done, flip the pancake over and cook the other side until golden.
    • Repeat the above 4 steps with the rest of the batter.

    Video

    Notes

    • Be sure to use a very sturdy and robust blender to make the batter as it is quite thick.
    • The batter should be on the thicker side (this is normal) don't be tempted to thin it out.
    • You should get a quantity of 6 pancakes, although this will depend on the size that you make them.
    • If you want to make a savoury version use green plantain instead, you will need to mash it very well as it will be a lot firmer than it's yellow counterpart.
    • For natural sweetness use EXTRA RIPE plantain, you want plantain with the outer skin black.
    • You cannot substitute the almond/cassava flour for anything else, this is a flourless recipe and the ratio and quantity of ingredients is tailored specifically for this.
    • Don't make the pancakes too thick and too large or they will be too difficult to flip over.

    Nutrition

    Calories: 431kcal | Carbohydrates: 33g | Protein: 15g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 464mg | Potassium: 227mg | Fiber: 6g | Sugar: 13g | Vitamin A: 552IU | Vitamin C: 5mg | Calcium: 274mg | Iron: 3mg
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Cara Campbell

      June 28, 2023 at 4:31 pm

      5 stars
      Super delicious. Definitely have never had plantain pancakes before (though I love plantains). Making these again for sure!

      Reply
      • Charla

        June 28, 2023 at 6:44 pm

        Yay! Thanks for the feedback Cara.

        Reply
    2. Stephanie

      June 28, 2023 at 11:17 am

      5 stars
      This plantain pancakes recipe is just wonderful. I usually don't know what to do with plantains except fry them - so this recipe is a welcome addition to my recipe box. Will make these pancakes again for sure!

      Reply
      • Charla

        June 28, 2023 at 4:02 pm

        I'm so glad that you enjoyed the recipe Stephanie.

        Reply
    3. Kate

      June 28, 2023 at 10:55 am

      5 stars
      I saw these in my feed yesterday and knew it was fate because I had overripe plantains on my counter! They came out so yummy. We had ours with maple syrup but they were pretty sweet on their own. Thank you for a delish and healthy breakfast!

      Reply
      • Charla

        June 28, 2023 at 10:56 am

        Glad you enjoyed it Kate.

        Reply
    4. Amanda Wren-Grimwood

      June 28, 2023 at 9:15 am

      5 stars
      What a great breakfast, filling and delicious! Perfect for a weekend treat.

      Reply
      • Charla

        June 28, 2023 at 10:56 am

        I totally agree Amanda

        Reply
    5. Ieva

      June 28, 2023 at 8:27 am

      5 stars
      Great pancakes! First time I used plantain to make pancakes, but it really works well. The batter was thick, but I appreciated your instructions and carried on with the recipe exactly, and I was super pleased with the result. Great texture and flavour overall! Will definitely make these again!

      Reply
      • Charla

        June 28, 2023 at 10:56 am

        Yay! Thanks for your positive feedback Leva.

        Reply

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