This easy Plantain Pancakes Recipe is the perfect high-protein breakfast. On the table in minutes and just as good when reheated from the freezer!
While I do most of the cooking in our house, my husband has become sort of an expert pancake maker. He makes pancakes for the kids at least once a week and it’s the most adorable thing. He gets out the griddle and they all gather around the kitchen island together as he whips up some pancake concoction. He always makes multiple batches and then freezes them for the boys for later meals.
Most recently, he has been into making banana pancakes but a few weeks ago, he asked me to pick up plantains. He started experimenting with half plantain / half banana and then a version with all plantains.
This recipe was developed there and I had to share it with you guys. These Plantain Pancakes are so light and fluffy and the texture is on-point. They freeze incredibly well and reheat in minutes.
The secret is the food processor (or blender). You need to aerate the eggs before adding the plantains. Also, you really need those plantains pulverized and mashing just doesn’t cut it. This also means the prep time is minutes. We like to use an electric griddle but a frying pan works just as well.
Either way – I know you are going to love this simple recipe and I can’t wait to hear what you think!
NOTES:
- Electric griddles are an easy way to cook a lot of pancakes at once. If you have room for one, I highly recommend getting one!
Did you make this recipe? Please give it a star rating below!
This easy Plantain Pancakes Recipe is the perfect high-protein breakfast. On the table in minutes and just as good when reheated from the freezer!
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- pinch finely ground sea salt
- 8 ounces ripe plantains
- organic virgin coconut oil (or butter) for cooking
- pure maple syrup for serving
- Crack eggs into the bowl of a food processor OR blender.
- Process until eggs are foamy, about 45 seconds to 1 minute.
- Add cinnamon, salt and peeled plantains. Process until smooth.
- Heat griddle to 325F (OR frying pan to medium heat). Once hot, add cooking fat and then pancakes. I like to use a 1 T measure and make each pancakes 2 T. I have found these to be the perfect size if you want them fluffy and easy to flip.
- Cook 2 to 3 minutes and flip. Cook another 2 to 3 minutes. Serve topped with butter (optional) and pure maple syrup and Enjoy!
- To freeze for later: cool cooked pancakes on a baking sheet or plate in a single layer. Once completely cool, store in a freezer bag or other freezer safe container for up to one month. To Reheat: toast or heat in a non-stick frying pan until warmed through. You can also place a large amount on a baking sheet and reheat in a preheated 325F oven for 10 to 15 minutes. I do not recommend reheating in the microwave as the texture changes and can be spongy.
Recipe Video
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Looks really yummy! I will be sure to try this recipe! I make a savory variation of these, where I add oats, garlic, chilli peppers and salt.
That sounds amazing Shivanie! Let me know how you like these 🙂
A friend shared this recipe with me, as she makes lots of healthy snacks for her kids. We live in Costa Rica so plantains are plentiful and cheap. I made these tonight and they were really good. I did add 2 tsp of almond flour because I thought that would make them more like “real” pancakes. They came out a little flat, probably because of the almond flour. But flavor was good. Next time I will follow recipe exactly. Husband is on a keto diet and while these are not Leto, they are way healthier than regular pancakes, have good protein and are all natural. They were incredibly easy to make and a wonderful light dinner or snack. I had them with Greek yogurt. Yummy. I basically just ate them right out of the pan!!! Thanks for a great, easy, and healthy recipe!
Hi Jean! Can I first just say how insanely jealous I am of you living in Costa Rica?!? One of my most favorite places on Earth!! Next time I would leave out the almond flour for sure – so glad you liked them 🙂
I actually found some plantains in the dollar store it’s a really nice dollar store 🙂 anyway I bought two of them I had never cooked with them before I made the pancakes and they’re good. The question I have is it normal for the plantain to be just a little bit pink inside?
Some plantains can have some pink on the inside.https://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-food-plantain.htm
I love recipes that have simple ingredients and come together quickly!
Perfect weeknight dishes!
I can’t wait to try these for breakfast!
Hope you love them!
Can you make these with bananas? Or will that change the pancake in a bad way?
Yes and they are really good! The texture is a little different as bananas aren’t as starchy as plantains but still really good!
What an awesome way to kick off the day!!!
That’s so sweet that your husband makes pancakes for the family! Love this idea!
Might just have to make these for Sunday Breakfast tomorrow!
I bet they were fabulous! Might need to try this sometime
What a deliciously brilliant way to start the day! I have never used plantains in pancakes before but I need to give it a try.
These look absolutely amazing. I love that you used plantains. My hubby is also the resident pancake expert. I don’t know why but I really don’t enjoy making pancakes. I tend to wander off and over cook them. He always makes them perfectly. The kids know to ask him if they want yummy pancakes, lol.
I’ve never used plantains before! What a great idea!
This is making me realize how long it has been since I’ve enjoyed plantains! These look amazing.
I haven’t used plantains in AGES! These pancakes sound like a great way to put them to delicious use!
My mom has an electric griddle and makes the best pancakes on them. Love the ideas of plantain pancakes!!
What a fabulous idea! I always forget about plantains!