These ‘No fuss’ Plantain Pancakes can be whipped up in minutes and taste lovely. All they need is a blender pot (like literally a smoothie blender put) and a handful of ingredients. You have a healthy, hearty and nutritious breakfast recipe ready in minutes.
I was at Walmart the other day going through their fresh produce so that I could get some fresh greens and seasonal fruits for my weekly meal prep. That’s when I cross across a heap full of plantains (you know how they stock) and I said to myself “Hmm, maybe I could make some crackers out of these” and so of course I picked up a few.
And I did make some crackers out of those. However, they were just meh!
So what could I do with the leftover plantains. I did some research and realized pancakes were my next best bet. The first time I tried making these pancakes – the plantains were completely raw – like green and hard and they gave me a hard time with the peeling of the skin. I also added some almond milk the first time around which made the batter not so stable… as a result of which my plantain pancakes were just about ok.. So again meh! But they tasted soo soo good… So I decided to give it another go.
And voila! I was through! coz they were so fluffy, so soft and if I might add a tad bit buttery and my 4 year old gobbled atleast 3 of them. After that I made these at least 3 times that week before finally deciding to share it with you guys. I also made them in various versions –
I replaced the regular Almond Flour with Coconut flour and used a gelatin egg instead. The consistency of the pancakes was a little more dense than usual but they were still good. Here are some Gelatin brands that I prefer:
For the vegan version all I did was use the flax egg – and while a lot of my friends prefer chia egg I am always comfortable with flax egg.
However my best favourite is the regular Paleo version which uses almond flour and an egg.
I also realized that these plantain pancakes don’t really need any baking soda or cream of tartar as it uses natural emulsifiers like egg and the plantain to give it the desired texture. The tapioca helps it hold well together and overall the recipe is extremely versatile. For example I made it once without the maple syrup and garnished it with some grass-fed butter instead and OMG guys it turned out soo good I can’t tell you.
Are Plantains Low Carb?
Well, the answer is a NO! But if I were you I would approach this question differently. Despite being higher in carbs it is immensely beneficial to your body. It is a strong source of potassium and Vitamin A, C and B6, is nutrition packed, high in antioxidants and is easily available everywhere – so a win to the win to the win. So I would consider adding plantains to my diet at least once in 10 days even on a low carb diet.
Now, with all that out of the bag – let’s dive into the recipe then:
Plantain Pancakes - Paleo | AIP | Vegan
- June 27, 2019
- 7 pcs Servings
- 20 min
- Print this
- Plantain - 1 fairly ripe
- Almond Flour - 1/4th cup - Use Coconut Flour (for the AIP version)
- Tapioca Starch - 2 tablespoons
- Himalayan Pink Salt - 1/4th teaspoon
- Vanilla Extract - 1/2 teaspoon
- Coconut Oil - 1 teaspoon
- Maple Syrup or Coconut Sugar - 3 tablespoons
- Ghee or Coconut Oil or Avocado Oil - 1 teaspoon
- Egg - 1 - Use Gelatin Egg for the AIP version and Flaxseed Egg for the Vegan version
- AIP egg:
- Gelatin - 1 tablespoon
- Warm Water - 1 tablespoon
- Hot Water - 2 tablespoons
- Vegan Egg:
- Flaxseed meal - 1 tablespoon
- Water - 3 tablespoons
- For Garnish:
- Seasonal fruits, berries and maple syrup
- Step 1
- To peel the plantain – lightly slit the skin from the outside through its vertical folds and peel
- Step 2
- If the plantain is completely raw – lightly slit them first and then place them in the microwave for about 30-45 seconds
- Step 3
- Chop them into small circular rounds and add them to a blender pot (I used a smoothie blender)
- Step 4
- Then add the rest of the ingredients and blend them together
- Step 5
- For the AIP version – use Gelatin egg
- Step 6
- Mix 1 tablespoon of Gelatin with 1 tablespoon of warm water and mix well. let it set for 30 seconds. Then mix 2 tablespoons of hot water and whisk well. Let the mixture set for 3-5 minutes and you are good to use.
- Step 7
- For the Vegan version
- Step 8
- Mix 1 tablespoon of flaxseed meal with 3 tablespoon of water and mix well. Set this aside for 20 mins. It should thicken up after 20 mins and can be easily used to replace eggs
- Step 9
- After you have mixed all the ingredients (irrespective of the version that you are making) and whipped them up in your blender – heat a skillet
- Step 10
- Once the skillet is adequately hot – add in ghee or coconut oil and pan the batter in a circular size one by one – so that it resembles a pancake
- Step 11
- Cook from each side for 1 -2 minutes
- Step 12
- The batter will be stable after a minute – try and slightly lift it from the all sides with the help of your spatula – to check for its readiness before you flip
- Step 13
- Then flip the pancake and cook it from the other side
- Step 14
- Plate the pancake out and cook the others in a similar manner
- Step 15
- One plantain should yield 7 pancakes
- Step 16
- Garnish with fruits of choice and maple syrup
- Step 17