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.

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.

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

• 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.

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

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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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