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two plantain pancakes on a white plate and served topped with sliced almonds and syrup

Plantain Pancakes

Plantain Pancakes are a delicious breakfast staple!
Course Breakfast
Cuisine African, American, Western
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 142kcal


Plantain Pancakes Ingredients:

  • 1 overripe plantain peeled and roughly chopped
  • 1/2 cup gluten-free flour
  • 2 tbsp melted butter
  • 2 eggs
  • 2/3 cup milk plus up to an additional 1/3 cup, if needed to thin batter
  • 1/2 tsp nutmeg
  • optional extras: cinnamon, vanilla extract, salt
  • oil or butter for frying


Plantain Pancakes Instructions:

  • Put the plantain pieces in a blender and blend till smooth and no lumps remain.
  • Add the rest of the ingredients and blend till combined. If the batter is too think, just add a couple of tablespoons of milk at a time till you get the consistency you desire.
  •  If you have time, allow the batter to stand for 30 mins.
  • Heat oil in a non-stick frying pan and add in one ladle of plantain pancake batter. Tilt the pan slightly so the batter spreads and covers the bottom of the pan.
  • Cook until the pancake sets at the bottom, then flip and briefly cook the other side.
  • Repeat till the rest of the batter is done, adding a tiny amount of oil to the pan between each pancake.


Plantain Pancakes Tips

  • These pancakes will break if you flip them like a traditional pancake so do turn them over carefully.
  • They will not bubble like traditional pancakes so you have to keep check them to see if they are done before turning them over.
  • Plantain pancakes are sweet from the plantain, so do not be tempted to add in any sugar.


Calories: 142kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 67mg | Potassium: 205mg | Fiber: 2g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg