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!
Alyssa Brantley | EverydayMaven
5 minPrep Time
6 minCook Time
11 minTotal Time
Save RecipeIngredients
- Food Processor OR Blender
- Griddle OR Frying Pan
- 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 maples syrup for serving
Instructions
- 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.
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